 Chicken Noodle Soup (or Turkey!)
I found a recipe on a site called "Southern Plate." (it can be googled for the basic recipe) I modified it slightly, used turkey instead of chicken.
After I picked most of the meat off of our turkey carcass, I broke the bones into smaller chunks and threw them into a crock pot. I cut some carrots and a bunch of celery into rough chunks, then quartered and added an onion.
I added two tablespoons of poultry seasoning, but no salt and pepper (you can add it to taste, I figured I'd try it without). Filled the crock pot with water and turned it on low.
It cooked for about 15 hours, I started it at 8 PM and turned it off at 11 AM the next morning. I strained the broth and threw out the carcass and all of the vegetables. The broth went into a stock pot and I turned it on medium heat on the stove. I peeled and diced carrots into small pieces and tossed that into the broth.
I let that cook until the carrots were mushy, maybe 30 minutes or so. Then I added shredded turkey and an entire package of Mexican alphabet noodles (they were 36 cents at Walmart). Cooked until the noodles were done, about 12 minutes or so. Any noodles would work, but these are cheap, it's a fun shape for kids, and it is very hard to overcook them.
OMG IT IS DIVINE!!! The broth is VERY rich. And because you hide the "icky" vegetables (celery and onions) in the broth, kids will eat it up! My very picky 2 year old son LOVES THIS SOUP! I never thought I'd ever fall passionately in love with a soup, let alone a chicken/turkey noodle soup. The original recipe calls for you to cook a whole chicken with vegetables on the stove for a few hours, but we had the carcass from Thanksgiving, and I figured I'd try it in the crock pot. I'm not sure just how much of a difference it makes.
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), isn't this great?! I make broth like that whenever I cook a whole chicken (or turkey). You can also freeze the broth once it cools if you don't want to make soup right away. I divide mine up into two or three quart-size freezer bags.
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