Turkey Soup

• 1 meaty turkey frame (leftover)
• 12 c. water
• 1 onion, quartered
• 2 tsp. salt
• 1 (16 oz.) can tomatoes
• 1 can chicken broth
• 1 tsp. pepper
• 2 c. sliced carrots
• 2 c. chopped celery
• 1 c. chopped rutabaga
• 4 onions, halved
• 2 c. medium egg noodles (uncooked)

1. Break frame in half.
2. Place in a Dutch oven with water, 1 quartered onion and salt.
3. Bring to a boil; reduce heat and simmer 1 1/2 hours, covered.
4. Remove frame.
5. Cool.
6. Strain broth and return to Dutch oven or large pot.
7. Add turkey meat from frame. Add broth, pepper and tomatoes.
8. Stir in vegetables.
9. Bring to a boil; reduce heat and simmer for 45 to 50 minutes.
10. Stir in uncooked noodles; simmer 15 minutes.
11. Serve.
12. Great for leftover turkey!

turkey frame, water, onion, salt, tomatoes, chicken broth, pepper, carrots, celery, rutabaga, onions, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368696 (may not work)