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Why throw away the neck, skin, bones and leftovers from that Thanksgiving turkey? I have a better idea: Make turkey soup! Special
tools: Large stock pot or dutch oven; we use a 12-quart
dutch oven Leftover
turkey, about a pound Combine a broth, carrots, onion and celery in a stock pot or Dutch oven and bring to a boil. Boil for 1 minute, reduce heat to low heat, cover and simmer for about 30 minutes, or until carrots are tender. Add turkey to mixture, cover, and continue to simmer at low, low heat for another hour or more... Stir in noodles and bring to a boil. Boil for 1 minute, reduce heat to low. Simmer uncovered for about 10 minutes, or until noodles are tender. Spoon mixture into large bowels, sprinkle with salt and pepper and oregano and serve hot. This recipe replicated my Mom's Turkey soup to the best of my memory. Feel free to substitute ingredients, as this is not an exact art. This soup will really warm you up on those cold, winter days. If you have the time, simmer the ingredients together at a low, low temperature for several hours for optimum blending. Sure, you can rush things and get a good soup, but there is nothing like a soup cooked many hours over a low flame. This soup freezes very well, so you can make a big batch of it, and whatever you don't immediately eat can be stored in the freezer for several months.
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