This recipe starts with bone broth which is not only delicious, but incredibly healthy for the body. Broth made from bones helps aid digestion, strengthens joints, boosts energy levels and sleep, and provides collagen for more radiant hair and skin.
Leftover turkey carcass and bones
8 cups water
1 large onion quartered
1 cup sliced celery
1 cup sliced carrots
3 cloves garlic, minced
3 sprigs of fresh thyme
1 tsp. whole black peppercorns
1 tsp. salt
2 bay leaves
2 cups chopped, cooked turkey
14 ½-oz. can diced tomatoes, undrained
1 tsp. dried oregano
1 tsp. dried basil
4 cups of chopped vegetables, any combination (i.e., carrots, parsnips, onions, zucchini, squash, broccoli, cooked dry beans, peas, corn, turnips, peppers, okra, green beans, mushrooms, potatoes)
1 ½ cups dried Amish noodles
¼ cup chopped parsley or chives
- Cut or break carcass in half and place in an 8-10-quart stock pot or Dutch oven. Add water, onions, celery, garlic, thyme, peppercorns, salt and bay leaves. Bring to a boil; reduce heat and simmer on medium low for 1 and an half hours.
- Remove carcass and bones to cool. Strain broth through a fine mesh sieve, and discard remaining solids. Skim off fat from broth, and return to the pot. Stir in undrained tomatoes, oregano, basil and vegetables. Return to boil; reduce heat and simmer for 10 minutes.
- While vegetables cook, remove any turkey meat from the cooled bones, and chop. If needed add additional turkey to equal two cups. Set aside.
- After vegetables have simmered for 10 minutes, add dried noodles to the pot. Simmer, uncovered, for 8 minutes. Stir in chopped turkey meat and heat an additional 5 minutes. Top with chopped parsley and/or chives, and serve with crusty bread.
NOTE: For added health benefits, add 2 tablespoons of apple cider vinegar or lemon