Creamy Turkey Soup Recipe

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Creamy Turkey Soup

(I used my turkey carcass from Thanksgiving)

Put turkey carcass in a large pot. Cover with water and simmer on low heat for 6-8 hours. Drain the bones and meat and save the broth. Pour broth back in a large pot.

Add:
3 bay leaves
2 tsp minced garlic
3 tsp thyme
3 tsp basil
3 tsp parsley
2 tsp salt
2 tsp black pepper
2 small/medium onions (diced)
10 ounce package of celery (chopped)
2 pounds of carrots (chopped)

After turkey bones have cooled pick the meat from the bones (it should fall right off) Add to broth. Simmer for an hour to an hour and a half until carrots and celery are tender.

(I only add the noodles and flour mixture to the part we are going to eat immediately. The rest I put in the freezer) It doesn't seem to freeze well once the noodles are added.

Put the amount that you are going to eat in a pot. Add 1/2 cup noodles. Simmer for 5 minutes.
Whisk together :
2 -3 TBS flour
1/4 - 1/2 cup of cold water
Add this to your soup and whisk for 1-2 minutes until soup has thickened.
Taste and add more salt or pepper if needed!

Enjoy!