Turkey Noodle Soup

carcass of turkey
water
celery, onions, carrots, red and green bell peppers
poultry seasoning
black pepper
seasoned salt

I placed all of the ingredients above in a LARGE stockpot and simmered it for 3 hours–adding water when needed. The smell was divine!

After the stock was made, I strained it discarding all of the veggies and the turkey bones.

Place the stock in a large stockpot and bring to a boil. Add one LARGE can of cream of chicken soup–98% fat free is wonderful–and one soup can filled with water. Stir the soup into the broth until well mixed and lower the temperature. Add more poultry seasoning and pepper. To this mixture, add the reserved turkey pieces, chopped carrots, chopped celery, chopped red and green bell pepper, and chopped onion. Cook this until the veggies are done. Then add fine egg noodles to this mixture. Stir the mixture until the noodles are covered with liquid. Add more water as needed. When the noodles are cooked, the soup is done. This is a hearty, healthy soup!

This freezes beautifully. Put the soup into the refrigerator overnight, or until cool. Package in 1-quart serving containers. When you want homemade soup–defrost a package and you’re in business! This soup smells as wonderful as it tastes!

*** I am posting all these recipes I have tried in the last week or so as I have to add them to my website before I lose them!!!  LOL!   Hubby gets so mad when I lose a recipe.