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Servings Per Recipe: 6
Amount Per Serving
how is this calculated?
Place the turkey carcass, onion, salt, peppercorns, and tarragon sprigs in a large pot. Halve 3 of the carrots and 3 of the celery stalks and add them to the pot.
Add enough water to cover (about 14 cups). Bring to a boil. Reduce heat, cover partially, and simmer for 1 1/2 hours. Uncover and simmer for 1 to 1 1/2 more hours.
Strain the stock, discarding the solids, then return it to the pot. Chop the remaining carrots and celery. Add them to the pot with the celery leaves (if using).
Bring to a boil. Add the noodles and cook for 6 minutes. Reduce heat, add the chopped tarragon leaves and turkey meat, and simmer for 5 minutes.
Add the pepper and ladle into individual bowls.
Omit the egg noodles. Let the soup cool, then ladle it into resealable plastic freezer bags. Store for up to 3 months.
Thaw the soup overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Uncover and bring to a simmer. Add the egg noodles and cook for 11 minutes more.
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