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    Home » The Plain Columns » The Amish Cook Column

    Old-Fashioned Turkey Frame Soup

    Published: Sep 15, 2014 · Updated: Nov 26, 2017 by Kevin Williams | 1 Comment

    By Kevin Williams

    While this is not an Amish recipe per se, it is in line with what many Amish cooks would do with a leftover turkey: make soup. Reader Karen in North Carolina shared this with us and she said she has made this for over 30 years, and “it never disappoints.  Sometimes I’ll roast a turkey solely to make this delicious soup.”   Karen wasn’t sure of this recipes origins, but she accurately points out with a bounty of home-canned veggies to pick from, this recipe would be a natural for most Amish cooks.  So enjoy!

    A great way to use the leftovers of your turkey

    TURKEY FRAME SOUP
    Makes about 4 quarts

    1 meaty turkey frame
    3 quarts (12 cups) water
    1 onion, unpeeled, quartered (the onion skin imparts a lovely color to the broth)
    2 teaspoons salt
    1  16-ounce can of diced tomatoes, undrained
    1 tablespoon chicken bouillon granules (or 3 cubes)
    1  ½ teaspoons dried oregano, crushed
    ½ teaspoon powdered thyme (or one teaspoon dried thyme leaves)
    ⅛ teaspoon freshly ground black pepper
    4 cups of any kind of vegetables (for example, celery, carrots, chopped onion, green beans, canned or frozen corn, etc.; your choice.)  I use a 16-ounce bag of frozen mixed vegetables and add chopped celery and onion to make 4 cups.
    1  ½ cups uncooked medium egg noodles -OR- ½ cup raw long-grain white rice

    Break up turkey frame.  Put in large Dutch oven or stockpot with water, unpeeled quartered onion, and salt. Bring to boiling; reduce heat. Cover and simmer1 ½ hours. Remove frame onto large cutting board. When cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids.

    Return broth to pot. Stir in meat, undrained tomatoes, bouillon, oregano, thyme, and pepper.  Stir in vegetables.  Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully.  Recipe doubles easily for a large turkey frame.

    Note:  If there is too much fat on top of the soup, it may be skimmed off when the soup is finished. A gravy or fat separator works perfectly for this.

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Barbara Thomas

      September 28, 2014 at 8:24 pm

      Gloria, thank you for the wonderful description of your date/time alone time. You have a wonderful way of describing what you are experiencing. Oh, and thank you for the two fondue recipies. Am excited to try both of them!!

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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