After thanksgiving, there seems an endless supply of leftovers. Don’t let any go to waste. Once you’re done with the Turkey, don’t throw it away. Out of the bones we can make a delicious Turkey Noodle Soup.
Ingredients: Leftovers of Turkey (mostly the remains of the breast bone), 3 stalks celery, 1 potato, 5-7 fresh mushrooms, ½ yellow onion, 1 carrot, chicken broth, handful of thin spaghetti, salt, pepper
Save the Turkey breast bone remains. Throw away any small bones that are loose.
Fill a big pot with cold water. Immerse the Turkey bone into the pot until it is completely covered.Add salt and ground pepper.
Cook on medium high until foam begins to appear. Once the broth is done, remove the breast bone and any other pieces of skin or bones that you don’t want in your soup. The remaining liquid is your soup base.
Peal and dice one potato.
Next, chop half of an onion, 1 carrot and 3 stalks of celery in small cubes.If you like your vegetables differently cut in your soup, feel free to cut them differently.
Fill a small pot with water and set it on heat. When the water boils, add salt and a handful of broken spaghetti.
Drain the spaghetti as soon as it done (follow the instructions on the pasta box).
Set another pot on medium heat. Add olive oil and then drop all the vegetables in. Saute all for 10 minutes.
Add chicken broth (or if you prefer water) and let it cook for another 5 minutes.
Next mix the vegetables and spaghetti into the soup base.
Season with salt, pepper and with a little bit of Italian Seasoning. Cook all together on medium heat for 30 minutes or until foam starts to appear.