_gobble Up Turkey Noodle Soup Recipes

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Steps:

• Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
• Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Steps:

• Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

Steps:

• 1. Place all of the jar ingredients except the noodles in a large pot. Add the water, carrots, celery, and onion, and mix well. 2. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. 3. Add the noodles and turkey, and continue to simmer another 5 to 8 minutes, or until the noodles are cooked. Remove and discard the bay leaf. Serve hot. 4. Refrigerate any leftover soup in an airtight container for up to 1 week. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Place all of the seasonings shown below in a plastic sandwich bag.3. Add the noodles to the jar, and place the seasoning packet on top.TOP of the jar Premixed seasoning packet: 1 bay leaf 1 tablespoon chicken bouillon granules 2 teaspoons black pepper 2 teaspoons salt 1 teaspoon poultry seasoning 1/4 teaspoon garlic powder 1/4 teaspoon celery seeds 3 cups egg noodlesBOTTOM of the jar *For pint jar, use half of the ingredient amounts.3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the soup found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

Steps:

• Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.