Turkey Soup
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 leftover turkey carcass
- 2 tablespoons vegetable oil
- 2 (14 1/2 ounce) cans chicken broth, plus water to cover, about 8 cups
- 1 (8 ounce) can tomato sauce
- 1 large onion (finely chopped)
- 5 stalks celery
- 2 large carrots
- 1 garlic clove
- 1 tablespoon garlic salt
- fresh ground pepper
- fresh seasoning (parsley, thyme or personal favorites)
directions
- Add finely chopped onion, (2) celery stalks and garlic to 2 T of vegetable oil in a soup pot.
- Sweat until tender.
- Add turkey, remaining chicken broth, tomato sauce and water.
- Also add fresh herbs, garlic salt and pepper.
- You may add more water if necessary.
- Bring to a boil and simmer for 1 hour.
- Strain soup into another pot removing the flavoring vegetables, and carcass.
- Return broth to soup pot.
- Remove meat from the carcass and add to broth.
- Chop remaining and celery into small pieces and add to soup.
- You may also add additional turkey leftovers at this point.
- Return to a boil and simmer for 1 1/2 hours.
- Put the carrots in 45 minutes before finishing.
- Serve with fine egg noodles.
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Reviews
-
We really didn't enjoy this at all. It was bland and had too much liquid for the amount of solids. Part of this could be because I decided not to add egg noodles, which were not an ingredient but listed as an afterthought in the last step. Part of it could be because I simmered the soup with the lid on the pot. The recipe instructions were really not specific enough. In fact, step 3 says to add the "remaining" chicken broth. ?? This is the first time the broth was mentioned. I also would have liked to know how much pepper and which/how much fresh herbs to add. I added about a handful of parsley. I am sure this recipe has potential but I won't be trying it again.
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