TURKEY/CHICKEN SOUP ALLA RUNDT FAMILY

 

Contributed by:       Gloria & George Rundt

 

Ingredients:

 

1 turkey/chicken carcass, after roasting

1 to 2 lbs carrots

1 large or 2 small stalks of celery

1 to 2 lbs cooking onions

10 to 12 bouillon cubes

⅓ to½ cup parsley

¼ cup basil

⅛ cup black pepper

1 to 2 lbs noodles (or pasta)

salt to taste

 

Directions:

 

Put carcass, with some meat still on the bones, into a stock pot.  Be sure to leave 2 - 4 inches of room from the top of the rim.  Add COLD water until the carcass is covered.  Simmer for 8 hours or overnight.  The bones will look bleached and the meat will fall off the bones.

 

Remove the carcass from the liquid and continue to simmer.  Chop celery (including the leaves), carrots and onions into bite size pieces.  Add the chopped vegetables, bouillon, parsley, basil and black pepper to the stock.  At the same time, separate the meat from the carcass.  Be sure to get all the bones!  Cut the meat into bite sized pieces and add to stock.  Simmer until vegetables are tender.

 

When vegetables are tender, add noodles to the stock pot.  Stir frequently until noodles are tender.  Add salt to taste.

 

Makes approximately 60 cups of soup - less if you use a chicken.  Freeze what you don't use for another meal.

 

Serve with saltine crackers and grated parmesan or romano cheese.  I'll bet it's even good with Italian bread!