Turkey Vegetable Soup

Wow, this year is just flying by. With Halloween over that means Thanksgiving is only a few weeks away. We just love Thanksgiving! The family, friends, football and all the delicious smells the Thanksgiving dinner creates. The only problem is all the leftovers. What do you do with the leftovers? Here is a great soup that you can use your leftover turkey for.

Turkey Vegetable Soup
2 quarts Turkey Broth (see below)
1 cup cubed potatoes.
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped onions
1 teaspoon salt
Pepper to taste
1 cup uncooked egg noodles
2 cups chopped cooked turkey meat
1 cup frozen peas

Add turkey broth, potatoes, carrots, celery, onions, salt, and pepper to a large soup pot. Bring to a boil over medium high heat. Add noodles, reduce heat, and simmer 30 minutes. Stir in turkey and frozen peas; heat thoroughly and serve. Makes 8 servings.

Turkey Broth
1 roasted turkey
1 small carrot, sliced
1 small onion, chopped
Celery leaves
2 teaspoons salt
1 bay leaf

Strip as much turkey meat as possible from bones of roasted turkey; refrigerate meat for later use in soup. Place bones and skin into a large stock pot and barely cover with water. Add carrot, chopped onion, a few celery leaves, salt, and bay leaf. Bring to a simmer over medium heat. Reduce heat, cover, and simmer for 2 to 3 hours. Strain broth, discarding carcass and other solids. Use broth immediately or refrigerate and use within 2 days. You may also freeze broth for 3 to 6 months.

We hope you all enjoy your Thanksgiving leftovers. But most of all we hope you enjoy time with family, friends and loved ones this holiday season.

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