2 teaspoons fresh sage leaves, finely chopped.

Homemade turkey noodle vegetable soup. Time to break out your spice rack! Reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let c ool.

This updated version of the classic turkey soup is loaded with vegetables, noodles, and plenty of flavor thanks to fresh thyme and parmesan. Add the parsley through to green beans. Add carrots, onion, and celery and cook, stirring occasionally, until tender (about 10 minutes).

Web use the wine and deglaze the bottom of the pan, scraping it. Please read our disclosure policy. You’ll want these to be peeled and diced.

Pour the warm broth into the stockpot, and bring to a simmer. Add to the broth mixture, along with the turkey, and simmer. In a large soup pot, combine 8 cups broth with 7 cups water and 1 tbsp salt.

If you want to use the turkey carcass to make your own broth, simply recipes has a great method). Web 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots) 1 cup celery, sliced thin (about 2 stalks) 1 cup sweet vidalia or yellow onion, peeled and diced small (about 1 medium onion) 2 garlic cloves, minced. Made with any leftover turkey, it cooks up in under 30 minutes.

Use a pizza cutter to cut noodles that are about 1/2 wide and 2 long. Turn out onto a lightly floured surface and roll to 1/8 thick. 1 to 2 tablespoons butter or turkey fat 1 to 1 1/2 cups chopped carrots 1 to 1 1/2 cups chopped onion 1 to 1 1/2 cups chopped celery 2 cloves garlic, minced 3 to 4 quarts of the turkey stock you just made a few sprigs fresh parsley leaves, chopped ( 2 to 4 tablespoons) 2 teaspoons.