Hearty Turkey Vegetable Soup

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Hearty Turkey Vegetable Soup
Makes 8 servings

If you do not have leftover turkey, you can boil up a couple chicken breasts and add some chicken bouillon.

2 quarts turkey broth
1 cup potatoes, cubed
1 cup carrots, sliced
1 cup celery sliced
1/4 cup onions chopped
1 teaspoon salt
1/4 teaspoon black pepper, to taste
1 cup noodles egg, uncooked
2 cups turkeys cut up and cooked
1 cup frozen green peas

1. Prepare broth: Strip as much turkey meat as possible from bones of roast turkey; refrigerate meat. Place bones and skin into a large stock pot and barely cover with water. Add a small sliced carrot, a chopped onion, a few celery leaves, 2 teaspoons salt, and a bay leaf. Cover and simmer for 2 to 3 hours. Strain broth. Use broth immediately, or refrigerate and use within 2 days, or freeze.

2. Prepare soup: Add to turkey broth the potatoes, carrots, celery, onions, salt, and pepper. Bring to boil. Add noodles; simmer 30 minutes. Add turkey and peas; heat thoroughly and serve.

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