Turkey Soup
User Reviews
5
Turkey Soup
Description
This soup starts by simmering a turkey carcass in chicken broth to extract rich flavor, then straining the bones out. Egg noodles, onion, celery, carrot, bay leaf, salt, pepper, rosemary, thyme, and chopped turkey meat are added and cooked until the noodles are tender. The long simmer and herbs create a classic, soothing soup.
The combination of turkey stock and fresh turkey meat gives depth to the broth while the vegetables offer texture and nutrition. Egg noodles make the soup filling and satisfying, appropriate for a meal that uses leftover turkey. The herb blend adds subtle fragrant notes.
Ingredients
- 1 turkey carcass , from 14-pound turkey
- 8 cups chicken broth
- 12 ounces egg noodles medium size
- 1 yellow onion , chopped
- 4 talks celery , thinly sliced
- 2 medium carrot thinly sliced
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 2 cups turkey meat , chopped
Instructions
- Add the turkey carcass and broth to a large dutch oven.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 30 minutes.
- Remove the bones from the pot, add in the egg noodles, onions, celery, carrots, bay leaf, salt, pepper, rosemary, thyme and chopped turkey meat.
- Bring to a simmer, then cover and cook for 12 minutes until noodles are cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 64mg | 21% |
| Sodium | 1240mg | 52% |
| Potassium | 352mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2687IU | 54% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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