Turkey Soup
User Reviews
5
Turkey Soup
Description
This Turkey Soup starts by softening a mix of onions, carrots, and celery in butter, then adding garlic, Worcestershire sauce, hot sauce, herbs, and spices to build layered flavors. Chicken or turkey broth and diced turkey are added for simmering. The simmering melds the seasonings and tenderizes the turkey pieces.
To preserve pasta texture, bowtie pasta is boiled separately and added to serving bowls just before pouring the hot soup over. This prevents the pasta from absorbing too much broth and becoming mushy if stored.
The rich broth can be boosted using leftover turkey bones or a Parmesan rind during simmering for more savory depth. This soup makes a practical way to use leftover turkey and can be served with crackers or crusty bread for dipping.
Storage instructions advise refrigerating leftovers up to three days or freezing up to three months. Avoid storing pasta in the soup to maintain texture.
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced, small
- 2 celery ribs diced
- 1 cup carrot diced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth can sub turkey broth or stock
- 1 bay leaf
- 3 cups turkey diced/shredded, leftover
- 1 cup bowtie pasta uncooked
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
Instructions
- Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
- Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
- Simmer gently, uncovered, for 15 minutes.
- Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
- See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!
Notes
- This recipe serves about 6 and each serving is approximately 1.5 cups.
- Adding turkey bones or a Parmesan rind while simmering enhances broth flavor; remove before serving.
- Pasta is cooked separately and added to serving bowls to avoid becoming mushy in leftovers.
- The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Optional additions include leftover gravy or cream-based soups to alter the flavor profile.
- Hot sauce and Worcestershire sauce add subtle complexity without making the soup spicy.
- Try pairing the soup with oyster crackers or crusty bread for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 1410mg | 59% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3729IU | 75% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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