Turkey Egg Flake Soup

The more than 30-year-old family recipe for Turkey Egg Flake Soup is one Nancy Moore of Altoona said is perfect for using up extra meat during the holidays. (You could also try this using chicken)

Turkey Egg Flake Soup

Whole turkey
Bay leaves
1 sliced onion
1 finely chopped medium or large onion
Salt to taste
4 cups finely chopped celery
4 cups finely chopped carrots
1/2 cup dried parsley flakes
2 or 3 bouillon cubes
1 box egg flakes

After stripping off all meat from a turkey, place entire carcass in soup pot, along with a few bay leaves, stick of celery, a sliced onion, salt to taste and enough water to cover. Bring to a boil and reduce heat to maintain a simmer for approximately 1 1/2 hours.

Place a colander over a large bowl or pan and pour from the cooking pan. Refrigerate broth (overnight is good), then scrape off the fat and allow carcass to cool enough to handle. Pick off any remaining meat and refrigerate until ready to use.

When ready to make soup, put broth in soup pot and bring to a boil with a couple bay leaves and finely chopped onion. Add rest of ingredients, including 3 to 4 cups of the cut-up turkey or chicken.

Simmer until pasta is cooked and vegetables are tender. If additional broth is desired, add chicken bouillon cubes and water (1 cube for each additional cup of water). Let soup sit an hour or so before serving. Freeze leftovers in food storage bags.