Turkey Soup
User Reviews
5
Turkey Soup
Description
Turkey Soup begins with preparing a deeply flavored broth by simmering a turkey carcass with onion, carrot, celery, garlic, black peppercorns, fresh parsley, thyme, bay leaf, and salt for several hours. This slow simmer develops a savory base free of added ingredients. The broth is then strained to remove solids before making the soup.
The soup portion softens diced vegetables such as onion, carrot, celery, and infused garlic sautéed in butter. Adding diced cooked turkey, Italian seasoning, and the homemade broth allows the flavors to meld while softening the vegetables further. Egg noodles cook in the soup, absorbing the broth’s taste and providing a tender texture. The soup is seasoned with salt and pepper and finished with chopped parsley, giving freshness and color.
This soup offers a nourishing option especially when turkey is in season or leftover from a meal. The use of homemade broth significantly enhances the depth of flavor compared to store-bought stock. It can be served as a main dish during cool weather and pairs well with simple breads. The recipe suggests using wide egg noodles, but other noodle shapes can be substituted. The broth can be made in advance and refrigerated for convenience.
Ingredients
For the broth
- 1 turkey carcass
- 1 onion peeled and quartered
- 2 carrot peeled and cut into 3 inch pieces
- 3 talks celery with leaves, cut into 3 inch pieces
- 1 tablespoon black peppercorns
- 3 prigs parsley fresh
- 3 prigs thyme or 1 teaspoon dried thyme leaves, fresh
- 5 cloves garlic
- 1 bay leaf
- 2 teaspoons salt
For the soup
- 2 tablespoons butter
- 1 medium onion diced
- 1 cup carrot peeled and sliced
- 3/4 cup celery thinly sliced
- 2 teaspoons garlic
- 4 cups turkey diced, cooked
- 1 1/2 teaspoons Italian seasoning
- 8 cups turkey broth
- 8 ounces egg noodles uncooked
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
For the broth
- Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
- Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
- Pour the broth through a fine sieve into a container.
For the soup
- Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes or until just softened. Season to taste with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
- Bring to a simmer. Cook for 10-15 minutes or until veggies are tender.
- Add the noodles. Cook for another 10 minutes or until noodles are softened.
- Sprinkle with parsley, then serve.
Notes
- Homemade turkey broth enriches the soup flavor but store-bought broth is a suitable shortcut.
- Wide egg noodles are recommended; other noodles also work well in this soup.
- Turkey broth can be prepared up to 3 days before cooking the soup and stored refrigerated.
- Store broth in a pitcher for easy pouring and refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 1516mg | 63% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5498IU | 110% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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