Reviewed: Nov. 15, 2009

This was great

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leah5324

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

the house smelled wonderful while this simmered the noodle was just what i expected no puffy here just solid noodle thanks for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

A very good soup. I sauteed my onion with a large clove of garlic first for extra flavor, then I added a few more veggies that I had in the fridge (like diced turnip and yam) and left out the dill. I had some leftover gravy from Thanksgiving and added that in at the end to thicken it a bit. Being short on time, I just added broken up wide egg noodles for the last 20 minutes. We had a couple of main meals and a few lunches with this soup. Yummy !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Deb302

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

This is a great recipe and very flexible. I used a chicken carcass instead of turkey, and used brown rice instead of making slickers and it was still outstanding. I found it helpful to know that 5 quarts is 20 cups. My crockpot only holds about 3 quarts of water with all of the other ingredients, which was more than enough water. Outstanding recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L0VEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

Finally a great turkey (chicken?) soup from scratch! I got the Thanksgiving turkey carcass out of the freezer & put it in the crock pot with 6 cups of chicken broth, the veggies, bay leaf, poultry seasoning, salt, pepper and water to cover. Let it simmer most of the day and then strained it, picked over the bones and chopped up all the meat. Returned it to the pot, added more seasoning to taste and brought that to a simmer. I then added about 2 cups baby spinach leaves, 1/4 c fresh parsley minced and instead of the homemade slickers I added hollow macaroni noodles (don't know the technical name). Let this all simmer about 30 min and the added the juice from one lemon. We could not believe how this turned out. I will try the slickers next time for sure.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

This is an Awesome recipe, my wife's family has been making the identical soup for generations.. except they've always used chicken. With some convincing I got a bunch of them to try this turkey variation, everyone agreed it was equally delicious. My inlaws always called the "slickers".. "sliders" but no matter what u call them this is the best thing u can come home to on a cold winter's eve.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dunner

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

This is a great recipe. Sometimes I replace up to half the flour with wheat flour.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

betsy1o3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

This was an excellent soup - got great reviews from hubby and picky 16 & 12 yo daughters! It was my first attempt at making the rolled dumplings, but they were perfect. The recipe did make more than needed, so I'd up the liquid or cut the slicker part. I ended up throwing away about 1/4-1/3 of the dumplings and there were still PLENTY in the soup. Will definitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2007

This soup was wonderful for using up the Thanksgiving turkey carcass! The only reason I didn't give 5 stars is because of the slickers. I don't care for them, so I used a bag of egg noodles instead. I would suggest buying an extra container chicken broth. I needed to add some b/c the noodles soaked up alot of the broth. This was my first time making soup & it came out amazing with a wonderful home made flavor!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jodi

Cooking Level: Intermediate

Home Town: Ringwood, New Jersey, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2007

The recipe is good. I was not prepared for the texture of the slickers. They are a little gummy and pasty, and sort of make the soup broth thick and pasty also. I am thinking that when I make this next time, I will make fewer slickers and that will help.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Lisa Rae

Cooking Level: Expert

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2006

Excellent recipe, Christine. We like a more "sagey" flavor, so I doubled the seasonings. I had never heard of slickers before. They were a wonderful addition to the soup. Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

Yummy! My mother in law makes a soup that we also call "bone soup" and I was trying to find a similar recipe to use for our leftover Thanksgiving turkey... this is it. Kids loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CSBSIX

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2006

Simply outstanding. Change NOTHING. Colorful and delicious. I got happy all over when I saw this recipe. To another reviewer: By "half dumplings, half egg noodles," I'm pretty sure Christine is referring to a cross between a dumpling and a noodle. When she made dumplings, my granny used to let me choose. She'd say, "Kid, you want strip dumplings or drop dumplings?" I ALWAYS chose the strips! So there's no ingredient left out; these are the noodles AND the dumplings, and they are to me the ultimate comfort food. They're not leavened, so be prepared for a bit of a gummy texture, which is not for everyone, but as for me, they're my FAVORITE. I like 'em gummy. :)

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Lambchop

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

Christine,I can't wait to use this recipe. The turkey is still thawing in the fridge and I'm already looking forward to the carcass soup. So far, I've just been "winging it" every year. But, please bear with this old man...I didn't see the noodles listed and I really wanta do this one!!!! Thanks for a great recipe!!!! (I'll rate this now only because it's required, but I doubt I'll need to change it.)

Was this review helpful? [ YES ]
2 users found this review helpful