Homemade Turkey Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 130.3

Total Fat: 1.0 g
Cholesterol: 18.3 mg
Sodium: 485.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 3.5 g
Protein: 9.6 g

View full nutritional breakdown of Homemade Turkey Soup calories by ingredient

Introduction

I made this with a fresh stock I made from the carcass of a whole turkey breast. The stock makes ALL the difference! I used all nice fresh produce so I jarred 6 pints of thiswith my pressure canner to put in the pantry, because it was so yummy! I made this with a fresh stock I made from the carcass of a whole turkey breast. The stock makes ALL the difference! I used all nice fresh produce so I jarred 6 pints of thiswith my pressure canner to put in the pantry, because it was so yummy!

Minutes to Prepare: 30

Minutes to Cook: 120

Number of Servings: 10

Ingredients

10 cups Homemade turkey stock

1/2 Meat rendered from a Turkey Breast, chopped

1 Large Onion, chopped

7 Medium Carrots, peeled and chopped

3 Celery Stalks, chopped

1 Inner Celery Stalk(Leafy), chopped

2 Bay Leaves

1/4- 1/2 Cup of Parsley

Directions

Make a fresh Stock and set in fridge overnight. Skim the fat off the top and use to saute the veggies. I make my stock with the turkey bones and onion, carrots and celery scraps that I save through out the week.

1. In a large stock pot, saute onions with turkey fat from stock. Cook for about 5 minutes.
2. Add the Celery and Garlic. Add stock as necessary to avoid burning.
3. Add Carrots, and saute for 5 to 10 minutes.
4. Add the stock and Bay leaves. Bring to a boil. Lower heat and simmer for 1-2 hours until flavors marry well. Add the chopped Parsley about 30 minutes before you're done.

This recipe makes about 10 1 1/2 Cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user THAMESARINO.