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Turkey Soup with Slickers

By: Christine Fleeman

"Our grandson calls this 'bone soup' because I make it with Thanksgiving turkey bones! The recipe for slickers--half dumplings, half egg noodles-- comes from my grandmother."

Rate/Review | Read Reviews (23)

Prep Time:
20 Min

Cook Time:
2 Hrs 30 Min

Ready In:
2 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 turkey carcass
5 quarts water
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon dill weed
1/2 teaspoon poultry seasoning
1 cup frozen peas

Directions

Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.