Homemade Turkey Soup

· Prep30 MIN

· Total2 HR 55 MIN

· Servings 8

Ingredients

· Carcass from cooked 6- to 8-lb turkey breast

· 8 cups water

· 1 teaspoon salt

· ½ teaspoon pepper

· 1 teaspoon poultry seasoning

· 1 teaspoon Italian seasoning

· ½ teaspoon sage

· 2 dried bay leaf

· 3 medium carrots, sliced (1 1/2 cups)

· 1 cup chopped onions

· 4 medium stalks celery, sliced (1 cup)

· 2 cups cut-up cooked turkey

· 2 tablespoons chopped fresh parsley leaves, if desired

· Egg nooodles

Steps

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.

Stir in carrots, onions, celery, 2 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.

Serve over cooked egg noodles.