Fresh Turkey Soup.
Turkey Parts-4 wings and 2 drumsticks.
Chicken Stock- 49 oz. can.
Carrots-6 peeled and chopped.
Onions-4 medium cut in half.
Celery-8 stalks including leaves and heart.
Parsley-1 large bunch coarsely chopped.
Salt-1 1/2 teaspoons.
Pepper- 1/2 teaspoon.
Rinse and clean the Turkey parts. Place them in a large soup pot. Pour in the chicken stock. Add in the carrots, onions, celery, parsley, salt and pepper. Pour in the water. Water should cover all the Turkey parts. Add a little more if necessary. Bring to a boil. Lower the flame to medium and continue cooking the ingredients for 1 1/2 hours. After cooking remove the Turkey meat and carrots onto a large platter. Let cool. Strain the soup through a colander into a large bowl. Skim off some of the fat. Return the broth back to the soup pot. In a separate pot boil water and prepare 1/2 pound of your favorite small soup pasta. Rinse. Place some pasta, Turkey meat and carrot in the bottom of each soup bowl. Ladle the broth into the bowls and serve with some fresh crusty bread. Happy Holidays.