Description
A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!
Ingredients
- 2 quarts chicken broth
- 1 turkey carcass, skin and meat removed
- 1 onion, quartered
- 2 carrots, halved lengthwise
- 3 celery stalks, halved lengthwise
- 2 bay leaves
- 1 cup chopped carrots
- ⅓ cup chopped celery
- ¼ cup chopped onion
- 2 cups penne pasta
- 3 cups chopped cooked turkey
- 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)
Instructions
- Combine chicken broth
- turkey carcass
- onion quarters
- carrot halves
- celery halves
- and bay leaves in a slow cooker.
- Cook on High for 4 hours. Carefully strain broth
- discard solids
- and transfer broth to a bowl. Rinse slow cooker.
- Pour broth back into slow cooker; add chopped carrots
- chopped celery
- and chopped onion.
- Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
- Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
Prep Time: 20 mins
Cook Time: 10 hrs
Total Time: 10 hrs 20 mins
Servings: 8