Turkish noodle soup

Meat soup
Indian bones {I had a large carcass of turkey breast turkey 7kg with some meat still attached}
1 halved carrot 4
1 celery stalk, halved
1 small onion, halved
2 cloves garlic, cut in half
12 glasses of water
1 teaspoon salt
2 tablespoons olive oil
1 finely chopped onion
1 large carrot peeled and chopped
2 celery ribs with chopped leaves
8-10 cups of turkey soup
2 cups boiled chopped or grated turkey
2 teaspoons freshly ground thyme, or 1/2 dried teaspoon
8 ounces of noodles {I use whole wheat because they do not get wet in soup}
Salt and freshly ground black pepper

Place the turkey bones and vegetables in a large Dutch oven. Add the water and bring to a boil. Lower the heat to a bubbling boil, partially cover the pot and cook for 3 hours. Strain the soup through a fine sieve and discard the solids, add salt and refrigerate the soup until the soup is ready.
Heat the oil in a large Dutch oven and add the chopped vegetables. Fry until softened, about 10 minutes. Add the prepared soup. You need 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and fix salt. Serve in individual bowls or refrigerate for a later time.

India salad

3 cups leftover boiled, chopped turkey
1 medium onion, cut into cubes
2 celery stalks, cut into cubes
1 cup red grapes, halved
½ A cup of roasted and chopped walnuts
½ up to ¾ a cup of mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste

Combine the turkey, onion, celery, grapes and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.

Posted by Jovina Coughlin in carrots, celery, noodles, onions, salad, soup, turkey