Amish Turkey Frame Soup
A comforting blend of meat, seasonings, and veggies show casing the leftovers from the big feast!
Ingredients
- 1 meaty turkey frame
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!