Holiday Turkey Noodle Soup

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A Favorite Recipe From The Kitchen Of : Kari Manviller


Ingredients:

2 lbs. cut up Turkey
4 quarts. Turkey Stock
1 quart. Mushroom Broth
1 15-oz. can Chicken Broth
1 Medium Onion (chopped fine)
1 15-oz. can sliced Potatoes
1/2 lbs. Peas & Carrots (Frozen)
1 12 oz. package of Noodles
Salt
Pepper

Instructions:

Do Ahead: Drain stock from roasted Turkey into a large container.
Cover and refrigerate. Skim the fat from top. Cut up turkey.
(I use dark meat that does not slice well, and white meat pieces
too small to use in sandwiches.)

Heat stock over low flame. Add mushroom broth and chicken broth.
Stir in Turkey, Onion, Potatoes, Peas and Carrot, and Noodles.
Salt and pepper to taste.


Simmer for 20 minutes.