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Basic Turkey Soup

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
  • Total Time
    Prep: 45 min. + cooling Cook: 15 min.
  • Makes
    10 servings

Ingredients

  • TURKEY BROTH:
  • 1 leftover turkey carcass (from a 12-14 pound turkey)
  • 8 cups water
  • 1 teaspoon chicken bouillon granules
  • 1 celery rib with leaves
  • 1 small onion, halved
  • 1 medium carrot
  • 3 whole peppercorns
  • 1 garlic clove
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • TURKEY VEGETABLE SOUP:
  • 8 cups turkey broth
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 3/4 teaspoon pepper
  • 1-1/2 cups sliced fresh carrots
  • 1-1/2 cups sliced celery
  • 1 cup sliced fresh green beans
  • 3/4 cup chopped onion
  • 4 cups diced cooked turkey

Directions

  • Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours.
  • For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.
Nutrition Facts
1 cup: 136 calories, 3g fat (1g saturated fat), 43mg cholesterol, 1024mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 19g protein.

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