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Holly's Turkey Soup

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“This is one of my standard after Thanksgiving recipes. I also make it using chicken stock and chicken in the winter. :o)”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 29.58 ml butter
  • 14.79 ml oil
  • 3 carrots, chopped
  • 4 celery ribs, chopped
  • 1 onion, chopped
  • 7.39-14.79 ml dried parsley, depending on your taste
  • 7.39-14.79 ml dried Italian seasoning, depending on your taste
  • 946.36 ml turkey, cut into bite sized pieces
  • 946.36 ml turkey stock
  • 946.36 ml water
  • salt and pepper

Directions

  1. Heat the oil and butter over medium heat in a stock pot until the butter is melted.
  2. Add the carrot, celery, onion, parsley and Italian seasonings. Cook for 8 minutes, stirring occasionally.
  3. Stir in the turkey, stock and water.
  4. Turn the heat up to high and bring to a boil.
  5. Turn down to low, just barely a simmer, and cook for about an hour or until the carrots are fork tender.
  6. Add salt and pepper if need be and serve.
  7. *Some nice late add-ins ~ zucchini, napa cabbage, rice, noodles.

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