Homemade Turkey and Vegtable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 liter (33 oz) Turkey/Chicken Broth (homemade or store bought) 1/4 large white onion or add to taste2 stalks of celery or to taste2 large carrots1 small sweet potato1 large potato (red or white)1 small rutabega or turnip4 oz of leftover turkey (or chicken)Season with dried parsley, boullion and/or Mrs. Dash to taste.If adding rice or noodles precook before adding. Would recommend 1/4 - 1/3 cup rice for each liter, and noodles should be to personal taste.If making more that 1 liter of broth - adjust other ingredients accordingly.
Broth - if store bought aim for the lowest in sodium that you can find. If making your own this will be an extra prep step as you will need to boil the bones in water (put bones in pot and cover with water - put on stove on med-high heat) this will add a good 6-8hours to your cook time. Once finished boiling, strain the mix and save the liquid - the remaining stuff is garbage or can be boiled once again if wanted - but broth will be weaker.
Put the strained liquid in the fridge either overnight or for a couple of hours - this solidifies the fat as a top layer and can then be skimmed off for a very low fat soup.
Once your broth is ready to go put it back in a pot on the stove and set it to a low- med heat setting - add carrots, onions and celery to taste - chopped to a size that you find pleasing. While this is cooking for a while then you can chop up some potatos, sweet potatos and/or turnips - I actually like a mixture of all three. Boil in a pot till they are just starting to soften but are still firm. Strain this and then add to the soup. Now is the time to chop up your turkey (or chicken). Dark meat brings more flavour to the soup but really this is a personal choice. Once this has all been added together let it simmer on low med heat for 45-60min. At that point test your broth, and add seasoning such as parsley, boullion (may need to watch the salt on these), and/or Mrs dash to taste.
Serving Size: 4- 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABE_EBLU.
Put the strained liquid in the fridge either overnight or for a couple of hours - this solidifies the fat as a top layer and can then be skimmed off for a very low fat soup.
Once your broth is ready to go put it back in a pot on the stove and set it to a low- med heat setting - add carrots, onions and celery to taste - chopped to a size that you find pleasing. While this is cooking for a while then you can chop up some potatos, sweet potatos and/or turnips - I actually like a mixture of all three. Boil in a pot till they are just starting to soften but are still firm. Strain this and then add to the soup. Now is the time to chop up your turkey (or chicken). Dark meat brings more flavour to the soup but really this is a personal choice. Once this has all been added together let it simmer on low med heat for 45-60min. At that point test your broth, and add seasoning such as parsley, boullion (may need to watch the salt on these), and/or Mrs dash to taste.
Serving Size: 4- 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABE_EBLU.
Nutritional Info Amount Per Serving
- Calories: 193.8
- Total Fat: 1.4 g
- Cholesterol: 19.9 mg
- Sodium: 332.6 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.6 g
- Protein: 12.2 g
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