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Turkey Noodle Soup

Active Time: 20 minutes Total Time: 1 hour 10 minutes Makes: about 12 cups


1 meaty turkey frame, broken or cut into large pieces
3 large garlic cloves, each cut in half
1 large onion, quartered
14 cups (3-1/2 quarts) water
1 teaspoon salt
1 teaspoon freshly ground black pepper, plus additional for serving (optional)
1 container (20 ounces) Schnucks fresh vegetable soup starter*
1 teaspoon poultry seasoning
2 cups Schnucks wide egg noodles
1/2 cup chopped fresh parsley leaves (optional)

1. Place turkey frame in large stockpot or saucepot. Add garlic, onion, water, salt and pepper; heat to boiling over high heat. Reduce heat to medium-low and simmer, uncovered, 30 minutes.

2. With tongs and/or large slotted spoon, transfer turkey frame, onion and garlic pieces to large bowl. When turkey frame is cool enough to handle, remove any meat from frame; cut meat into 1/2-inch pieces. You should have about 3 cups of turkey meat. Return turkey meat to broth.

3. Add soup starter vegetables and poultry seasoning to broth; cook over medium heat 10 minutes. Add noodles and cook 8 minutes longer. Stir in parsley, if using. Ladle soup into bowls and sprinkle with additional pepper, if desired.

* To make soup starter from scratch, combine 2 cups chopped onion, 1-1/2 cups chopped celery and 1 cup chopped carrots.


Each 2 cups: about 200 calories, 10 g total fat (3 g saturated), 65 mg cholesterol, 470 mg sodium, 18 g carbohydrate, 3 g fiber, 10 g protein