Back on Page one of this teut, my friend Pat B asked about Rose's recipe for Turkey Wing Soup. I told him I would get her to write it down next time she made some, and i have it now. Actually, I've had it for a while - but I was busy with my Osage bow - LOL. Anyway, I didn't see any other place to post it so I will add it in here - as a by-product (sometimes it's the other way around
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Rose's Turkey Wing Soup:
2 Turkey Wings
2 32 oz. cans Chicken Broth (Rose uses Swanson's)
1 Can family size Cream of Chicken Soup (Rose uses Campbell's)
1 12 oz. Bag No-Yolk Dumpling Style Noodles
1 medium onion
Salt, Pepper, Garlic Salt, Onion Salt, Poultry Seasoning - to taste
Pour chicken broth in large pot, and put turkey wings in.
Add enough water to keep wings covered.
Cut up, and add, onion in slices or quarters.
Boil until meat comes off bones easily.
Remove and cut meat into bite size pieces.
Add Cream of Chicken soup to liquid in pot.
Stir to blend in soup.
Put meat back in pot, and add water if needed.
Add noodles and bring pot to medium boil.
Cook until noodles get tender and then simmer for an hour (noodles will still pretty well hold shape).
This makes a good sized pot (about six servings each for me and my wife - but less for bigger eaters). We usually freeze the extra in two serving plastic containers, and it tastes even better each time. If you want to make more (for larger group) just double, triple, quad, ad infinitum
all quantities.
ENJOY!
