Turkey Frame Soup

6 Servings

• 1 meaty turkey frame
• 8 cups reduced-sodium chicken broth
• 1 large onion, quartered
• ½ teaspoon garlic salt
• 2 cups chopped cooked turkey or chicken
• 1 14.5-ounce can whole peeled tomatoes, cut up
• ¾ teaspoon dried basil, crushed
• ¾ teaspoon dried thyme, crushed
• ¼ teaspoon black pepper
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 cup chopped onions
• 1½ cups medium uncooked egg noodles

Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or stock pot. Add chicken broth, onion, and garlic salt. Bring to boiling; reduce heat. Cover; simmer for 1½ hours.

Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. Add additional turkey or chicken. Set meat aside and discard bones. Strain broth through a sieve lined with 2 layers of cheesecloth; discard solids.

Return broth to pot. Stir in undrained tomatoes, basil, thyme, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes. Stir in noodles. Simmer 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in turkey; heat through.

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