November 7, 2012

Nick was set on making soup with our leftover turkey from the weekend's turkey dinner we prepared for just the two of us.  We used the Turkey Frame Soup recipe from my better homes and gardens "new bride" cookbook as a basis for the recipe then Nick added his own take on it.  It turned out so, so good! We threw some rolls in the oven and had ourselves the most comforting left over meal there ever was.

Here's what you'll need:
Whatever leftover turkey you've got, chopped
2 large onions, quartered
2 stalks celery, sliced
1 tablespoon instant chicken bouillon granules
3 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 1 1/2 teaspoons dried oregano and basil
3 cups portobella mushroom, kale, brocoli, 
1 1 1/2 cups egg noodles added to into the soup about 30 minutes before we were ready to eat

combine all the ingredients into large pot with about 8 cups water and let sit on low to medium for about 3-4 hours, stir occasionally. Turn heat up a tad and add noodles.  Enjoy! 


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