THE SOUP KITCHEN SERVED TURKEYS ON THANKSGIVING SOOO TURKEY NOODLE SOUP ENJOY DAN: P

   TURKEY NOODLE SOUP LEFT OVER FROM THANKSGIVING by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 pounds turkey meat, shredded or cut into 1/4-slices

5 onions, diced

5 carrots, diced

2 tablespoons olive oil

30 cups chicken broth,

1 (28oz) can cream of celery soup

4 tablespoons lemon-pepper seasoning

1 large bag frozen peas

3 teaspoons dried marjoram

3 teaspoons dried thyme

1 teaspoon white pepper

2 tablespoons salt

12 cups uncooked egg noodles

DIRECTIONS:

1.    In a stock pot add all of turkey carcass and cook for 1 hour.

2.    Stain and reserve broth.

3.     Refrigerate,

4.     In a stock pot, sauté carrots, and onion in butter until tender

5.     Combine the chicken, broth, celery soup, peas, lemon pepper and spices

6.     Season with salt and pepper

7.     Bring to a boil.

8.    Reduce heat.

9.     Add noodles: simmer for 20-30 minutes.

10.  If too thin add 2 cups flour to 4 cups water and whisk to combine.

     ENJOY DAN:              BON-APPETITE!!