 | | Directions |
- In sauce pan add broth, celery, turkey carcass and enough water to almost cover the carcass; heat to a boil and turn down to a simmer. Cook for one hour on simmer. Note: If you did not keep the carcass substitute any turkey bones you may have from cooking the turkey. If you don't have any bones, add some additional broth and some turkey meat and any juices you may have to add flavor. Simmer as directed above.
- Remove the carcass and remove any remaining meat. Add the meat back into the broth. Add other leftover turkey if you want more meat in the soup.
- Add the carrots and cook until they are tender.
- Cook noodles just until they still have a slight bite to them. Do not overcook.
- Remove the celery stocks and add the noodles.
- Heat thoroughly and serve.
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Prep Time: 1 hour
Cook Time: 1.5 hours
|  | | Ingredients | | - | | 3 1/2 cups chicken broth |
| - | | 2 stalks celery, sliced |
| - | | Turkey carcass and cubed leftover turkey |
| - | | Water (enough to almost cover the turkey carcass) |
| - | | 3 carrot, sliced (medium) |
| - | | 8 ounces uncooked linguine or egg noodles |
| - | | Salt and pepper to taste |
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