A hearty turkey noodle soup made from leftovers If you are short on turkey meat add more veggies
Prep Time
10 hrs 20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Combine chicken broth
turkey carcass
onion quarters
carrot halves
celery halves
and bay leaves in a slow cooker.
Cook on High for 4 hours. Carefully strain broth
discard solids
and transfer broth to a bowl. Rinse slow cooker.
Pour broth back into slow cooker; add chopped carrots
chopped celery
and chopped onion.
Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
Cook’s Note
This recipe can be adapted for the stovetop with a shorter cook time; sauté the veggies before adding them to the broth.Although I prefer the onion and celery to be minced
the carrots and turkey meat should be cut into larger bite-sized pieces.
Editor's Note:
The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. The actual amount of these ingredients consumed will vary.
