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turkey soup

October 14, 2008

I guess the day after Thanksgiving, this soup isn’t a surprise.  Mike kept saying:  More spice!  Too bland!  So I doubled the minced garlic and threw in the poultry seasoning for good measure. 

Turkey Soup

turkey bones and meat
olive oil
1/2 cup chopped red onion
2 carrots, peeled and chopped
2 stalks celery, chopped fine
3 bay leaves
6 garlic cloves, minced
dried thyme
dried dill
poultry seasoning

salt and pepper
8 cups saved turkey stock
egg noodles

First, put turkey bones/carcass in stock pot and cover with water.  Bring to a boil, turn down and simmer for 2.5 hours.  Strain in colander and retain all the turkey water/stock in a large bowl.  Pick out bones and keep meat.

Brown the carrots, onion, garlic and celery in olive oil in emptied stockpot.  Add turkey, turkey stock and spices.  Bring to a boil and simmer for 10 minutes. Fish out the bay leaves.

Add the noodles. Bring to a boil again and then simmer 10 more minutes.  Season to taste.

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