Using It All Turkey Soup



1 TURKEY CARCASS, with 2 c cooked meat remaining on carcass

2 tbsp canola oil

3 c sweet onions, thinly sliced

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp ground sage

1/2 tsp dried thyme leaves

1-1/2 c celery, cut into 1-inch pieces

2 c carrots, peeled and sliced thin

2 c green beans, cut into 1-inch pieces

2/3 c small shell pasta



Remove meat from carcass and chop into bite size pieces. Cover and reserve in refrigerator.

Chop turkey carcass into several large pieces.

Heat oil in a large Dutch oven over medium heat. Sauté onions until soft and light brown.

Stir in turkey bones, salt, pepper, herbs, and 2 quarts water. Increase heat to high and quickly bring mixture to a boil. Immediately reduce heat to low. Cover and simmer for one hour, stirring occasionally.

Remove and discard carcass pieces.

Stir in vegetables, cover and continue to simmer for 20-25 minutes.

Increase heat to high, bring mixture to a quick boil and stir in shell pasta.

Lower heat to medium and cook 8-12 additional minutes until pasta and vegetables are tender.

Stir in reserved turkey. Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F.

Serve hot with crusty rolls.

Nutrition Facts

180 Total Calories

8 g Total Fat

1 g Saturated Fat

20 g Cholesterol

630 mg Sodium

18 g Total Carbohydrates

4 g Dietary Fiber

5 g Sugars

9 g Protein

130 % Daily Protein

10 % Daily Vitamin C

6 % Daily Calcium

8 % Daily Iron