Mom’s Turkey Soup (Print Version)

# Ingredients:

01 - 1-2 tablespoons of butter.
02 - 1 onion, large and chopped into quarters.
03 - A few sprigs of fresh parsley.
04 - 1 celery stalk with leaves if possible.
05 - 1 turkey frame with drippings leftover from cooking.
06 - A bay leaf for flavor.
07 - 1-2 roughly cut carrots.
08 - 1 teaspoon of dried thyme or a couple of fresh sprigs.
09 - 5-10 whole peppercorns.
10 - 1-1.5 cups of celery diced small.
11 - 1-1.5 cups of finely chopped carrots.
12 - 1-1.5 cups of chopped onion.
13 - 2 cloves of garlic, minced.
14 - 2-4 tablespoons of chopped fresh parsley.
15 - 2 teaspoons of poultry seasoning.
16 - Optional: 4-8 ounces of egg noodles.
17 - 2-4 cups of chopped, cooked turkey meat.

# Instructions:

01 - Simmer the turkey frame and veggies fully submerged in water for about 4 hours, then strain everything out.
02 - Pour in the strained liquid, sprinkle in the seasonings, and let it simmer until the veggies are fork-tender.
03 - On medium heat, cook the carrots, celery, and onions in butter until they're soft—this'll take 10 minutes or so.
04 - Stir in the turkey meat, cooking just a minute until it's warmed through.
05 - If you're adding noodles, toss them into the pot, and cook 4 minutes until they're just tender.

# Notes:

01 - Skip noodles if you need it gluten-free.
02 - Cook stock longer and reduce it for easier storage.
03 - Feel free to tweak amounts based on what you've got.

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