Hearty Turkey Frame Soup

1 leftover turkey or 1 fryer chicken, cut and skinned

12 - 14  cups water

1 large chopped onion

1 -2 tsp sea salt

1 tsp dried thyme leaves, crushed

1 tsp dried oregano leaves, crushed

3 - 4 cups canned tomatoes, slightly blended

6 - 8 cups fresh or frozen chopped vegetables (celery, carrots, potatoes, onion, mushroom or broccoli)

2 cups broken whole wheat spaaghetti, whole wheat noodles, or broken rice spirals

1 - 2 cups cooked white beans (optional)

Place turkey bones or chicken in large pan.  Add water, onion, and salt.  Bring to a boil, simmer for 1 hour. Cool, and remove meat from bones.  Strain broth, if desired.  Use a specially designed fat-skimmer cup to separate fat from broth or chill broth until fat hardens on top.  Skim off fat, discard, and add remaining ingredients.  Add more water if needed.  Cover and bring to a boil.  Simmer 30 minutes.  Add deboned meat, uncooked spaghetti or noodles, and beans.  Simmer uncovered 15 minutes or until noodles are tender.  This soup freezes well.

Makes 12 -15 servings