Turkey Noodle Soup with Tomatoes

INGREDIENTS

INSTRUCTIONS

In a large kettle or stockpot combine the carcass, the celery, the carrots,
the garlic, the onions, the peppercorns, and enough water to cover the
mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for
3 hours. Strain the stock through a large sieve into a large bowl, leaving
the solids in the sieve, return the stock to the kettle, and boil it until
it is reduced to about 10 cups.
When the solids in the sieve are cool enough to handle, remove any turkey
meat from the carcass and add it to the stock with the carrots, crushed
lightly, discarding the remaining solids. Add the tomatoes and bring the
soup to a boil. Stir in the noodles, boil the soup, stirring occasionally,
for 8 to 10 minutes, or until the noodles are tender, and stir in the
parsley and salt and ground black pepper to taste. The soup may be made in
advance, cooled completely, uncovered, and kept covered and chilled for 2
days or covered and frozen for 2 months.
Makes about 12 cups, serving 8.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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