Tarragon Chicken Noodle Soup
|Turkey||1 Large (meat removed)|
|Carrots||3 , diced|
|Onion powder||1 1⁄2 Tablespoon|
|Garlic powder||1 1⁄2 Tablespoon|
|Accent seasoning||1 Teaspoon|
|Chicken base||3 Tablespoon|
|Turkey gravy sauce||2 Tablespoon|
|Poultry seasoning||1 Teaspoon|
|Wide egg noodles||2 1⁄2 Cup (40 tbs)|
Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.
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Serving size: Complete recipe
Calories 3278 Calories from Fat 835
% Daily Value*
Total Fat 93 g143.3%
Saturated Fat 25.2 g125.8%
Trans Fat 0.2 g
Cholesterol 977.8 mg325.9%
Sodium 7278.9 mg303.3%
Total Carbohydrates 341 g113.8%
Dietary Fiber 27.7 g110.8%
Sugars 51.3 g
Protein 258 g516.8%
Vitamin A 644.8% Vitamin C 81.9%
Calcium 67.5% Iron 136.2%
*Based on a 2000 Calorie diet