Turkey Frame Soup

Ingredients

• 1 meaty turkey frame
• 8 cups water
• 1 large onion, quartered
• 1/2 teaspoon garlic salt
• Chopped, cooked turkey
• 1 16-ounce can tomatoes, cut up
• 1 tablespoon instant chicken bouillon granules
• 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
• 1/4 teaspoon pepper
• 3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onions or rutabagas, or broccoli or cauliflower florets
• 1 1/2 cups medium noodles

Instructions

1. Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 hours.
2. Remove turkey frame. When cool enough to handle, cut meat off bones and coarsely chop. Add additional turkey to equal 2 cups. Set meat aside.
3. Discard onion. Strain broth through a sieve lined with 2 layers of cheesecloth; discard solids.
4. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover and simmer about 10 to 15 minutes.
5. Simmer 8 to 10 minutes more or till noodles are done and vegetables are crisp-tender. Stir in turkey; heat through.