Makes 5 quarts
Leftover cooked turkey carcass from 15 to 20 pound bird – (any size will do – the proportions are based on this size bird)
5 quarts water
1 cup chopped celery
1/2 cup chopped celery leaves
1 cup chopped onion
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1/2 cup chopped fresh parsley
1 cup fresh or frozen peas
1 cup sliced carrots
1 cup cut green beans, fresh or frozen
4 cups (8 Oz) fine egg noodles
1/4 cup butter or margarine
1/4 cup flour
In an eight quart kettle or Dutch oven place turkey bones, water — down through to and including the bay leaf. Heat to boiling; reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let cool. Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.
Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes. Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes. Serve hot in large bowls – as if there were any other kind!
NOTE:
I serve this with fresh French Bread and butter. I have used yellow beans and a mixture of both. Once I wound up using frozen mixed vegetables – and it was still good. On two makings, chicken was substituted for the turkey – and it turned out well.