Turkey Frame Soup
Joyce Zuercher, Hesston, KS
Makes 6–8 servings
Prep. Time: 40 minutes
Cooking Time: 3–4 hours
Ideal slow-cooker size: 6-qt.
2–3 cups cooked and cut-up turkey*
3 qt. turkey broth 1 onion, diced
½–¾ tsp. salt, or to taste
16-oz. can chopped tomatoes
1 Tbsp. chicken bouillon granules
1 tsp. dried thyme
1⁄8 tsp. pepper
1½ tsp. dried oregano
4 cups chopped fresh vegetables—any combination of sliced celery, carrots, onions, rutabaga, broccoli, cauliflower, mushrooms, and more
1½ cups uncooked noodles
1. Place turkey, broth, onion, salt, tomatoes, bouillon granules, thyme, pepper, oregano, and vegetables into slow cooker. Stir.
2. Cover. Cook on Low 3–4 hours, or until vegetables are nearly done.
3. Fifteen to 30 minutes before serving time, stir in noodles. Cover. Cook on Low. If noodles are thin and small, they’ll cook in 15 minutes or less. If heavier, they may need 30 minutes to become tender.
4. Stir well before serving.
*If you’ve got a big turkey frame, and you know it’s got some good meaty morsels on it, here’s what to do: Break it up enough to fit into your Dutch oven. Add 3 qt. water, 1 onion, quartered, and 2 tsp. salt. Cover, and simmer 1½ hours. Remove turkey bones from Dutch oven and allow to cool. Then debone and chop meat coarsely. Discard bones and skin. Strain broth. Begin with Step 1 above!