Turkey Broth and Turkey Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Turkey broth:1 Turkey Carcass2 Stalks celery with tops, chopped2 Medium carrots, chopped1 Medium onion, choppedSeveral sprigs of fresh parsley1 to 2 sprigs of thyme, or a teaspoon of dried thyme1 bay leaf5 to 10 peppercornsSaltPepper6 quarts waterFor the Soup1 Tbsp Olive Oil2 quarts home-made turkey broth1 to 1 1/2 cups each, chopped carrots, onion, and celery2 ti 4 Tbsp fresh parsley, chopped2 cloves garlic, minced2 tsp or more of poultry seasoning (combination of ground sage, thyme, marjoram), to taste1 1/2 cups or more of leftover chopped or shredded cooked turkey meatSalt and pepper to taste4 oz uncooked rice noodles
For broth: Place all ingredients in 8 quart stock pot, bring to boil, then simmer, uncovered, for 4-6 hours. Skim froth that comes to surface from time-to-time.
After 4 hours of a low simmer, use tongs or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
For the Turkey Soup
1 In a large soup pot, heat olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add 2 cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add remaining soup ingredients to the pot.
2 Bring to a simmer and cook until the vegetables are just cooked through. Add rice, noodles and turkey meat; cook 5 minutes more, or until noodles are soft.
Serving Size: Makes 4 2-cup servings.
After 4 hours of a low simmer, use tongs or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
For the Turkey Soup
1 In a large soup pot, heat olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add 2 cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add remaining soup ingredients to the pot.
2 Bring to a simmer and cook until the vegetables are just cooked through. Add rice, noodles and turkey meat; cook 5 minutes more, or until noodles are soft.
Serving Size: Makes 4 2-cup servings.
Nutritional Info Amount Per Serving
- Calories: 243.2
- Total Fat: 4.5 g
- Cholesterol: 29.0 mg
- Sodium: 148.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 5.3 g
- Protein: 15.4 g
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