Crock Pot Turkey Soup

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Serving Size : 4 servings.
Category : Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carcass -- wings & bones of 1 l
2 stalks celery with leaves
2 carrots -- cut in chunks
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon marjoram



Ready, set, cook!



Remove all meat from the bones and carcass and refrigerate. Break
bones and carcass up into pieces small enough to fit into a 4 or 5
quart crock pot. Add remaining ingredients and 3 quarts of water.
Cover and simmer on the low setting for 24 hours. Strain broth, and
refrigerate overnight in a clean bowl. Discard vegetables and bones.
The next day, remove the fat that has congealed on the surface of the
broth. Place in a large kettle and bring slowly to the boil. Add: Õ
1 1/2 c. chopped celery 1 1/2 c. chopped carrots 1/2 c. chopped
parsley Õ
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15
minutes or so. Salt and pepper to taste and add 1 cup noodles or other
small soup pasta. Simmer until the pasta, barley and vegetables are
tender. Add 1 to 2 cups leftover turkey (or however much you need to
get rid of) and return to boiling. Makes approximately 3 to 4 quarts
and freezes well.