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Sunday, November 29, 2009

Crockpot Turkey Soup

If you have left over turkey and you are looking for a great recipe to use up the leftovers but dont want to take away the time from all the goings on then check out this recipe for Crockpot Turkey Soup

CrockPot Turkey Soup

Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram

Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones.
The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add:

1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley

Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.

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