Jack continues his 3 part soup/chili series with this all time favorite. Be sure to check out Jack's sauces at http://TheBestSauces.com
Here is the recipe:
1 meaty turkey frame
4 quarts water (16 cups)
1 large onion quartered
2 teaspoons salt
2 16-oz can tomatoes cut up
2 tablespoon instant chicken bouillon or 5 cubes
1 1/2 teaspoon oregano minced
1 teaspoon thyme minced
1 teaspoon pepper
4 cups of your favorite vegetables (my suggestions: sliced celery, carrots, scallions/green onions, sliced mushrooms, chopped fresh spinach, chopped broccoli, chopped cauliflower flowerets, bok choy)
1 1/2 cups uncooked wide egg noodles
Break turkey frame or cut in half with kitchen shears. Place in large pot or dutch oven with water, onion and salt. Bring to boil then reduce heat. Cover; simmer for 1 1/2 hours.
Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth. Discard solids.
Return broth to dutch oven. Stir in turkey meat, undrained tomatoes, bouillon, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boil. Reduce heat. Cover; simmer for 45 minutes.
Cook pasta separately. Combine pasta and soup in bowl and serve. Salt and pepper for taste.
Store pasta separate from soup for future use. Combine only when ready to serve.