Autumn Turkey Noodle Soup

1. 1

   Place 3 1/2 quarts of water in large stock pot.

2. 2

   Add wings, 1/2 of chopped onions, 1/2 of chopped celery, carrots, thyme sprig, and chopped sage.

3. 3

   Bring to boil over high heat, reduce heat to med-low and simmer for 4 hours.

4. 4

   Turn heat off, allow to sit for 10 minutes and skim off fat from surface of broth.

5. 5

   Strain broth and set aside.

6. 6

   Remove meat from wings, shred and set aside.

7. 7

   Discard bones and skin.

8. 8

   Heat butter in large, heavy soup pot over med-high heat.

9. 9

   Add remaining onions and celery, saute until soft, about 8 minutes.

10. 10

    Add reserved turkey broth and shredded meat.

11. 11

    Bring to boil and add frozen egg noodles, cooking according to package instruction.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.