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Turkey Soup
by Janna Gordon
serves: 8
  This is a good recipe to make after roasting a turkey. I make Turkey Pot Pie a few days after roasting the turkey and then use the rest of the meat and make broth for turkey soup. I froze both the meat and the broth and made the soup a couple of weeks later.
Ingredients:
  2 Cups   Cooked Turkey
  1 Cup   Sliced Carrots
  1/2 Cup   Chopped Celery
  1 Bag   Broccoli Florets
  6 Cups   Turkey Broth
  1 Can   Condensed Chicken Soup
  1/4 Cup   Chopped Onion
  1 Tsp   Thyme
  1/2 Bag   Wide Egg Noodles
  1 Tsp   Salt
  1/2 Tsp   Pepper
  1/2 Tsp   Poutry Seasoning
  1 Bunch   Celery Hearts (inside stalks)
Directions:
  1) Make turkey broth or substitute chicken broth. Boil turkey for about 1/2 hour in 4-6 cups water. Add poultry seasoning, celery hearts, etc. Remove remaining meat and then cool, skim the fat, celery hearts, etc. from broth.

2) Add sliced carrots, chopped celery, and chopped onion and boil for 1/2 hour.

3) Add condensed soup and mix.

4) Add turkey,mix and reheat to boiling.

5) Add egg noodles and cook on medium high for 1/2 hour.

6) Add broccoli and thyme. Reheat to boiling. Add salt and pepper to taste.