TURKEY CARCASS SOUP RECIPE | ALLRECIPES
A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.
Provided by Please Close My Account
Categories Turkey Soup
Total Time 2 hours 45 minutes
Prep Time 45 minutes
Cook Time 2 hours 0 minutes
Yield 12 servings
Number Of Ingredients 18
Steps:
- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Nutrition Facts : Calories 133.4 calories, CarbohydrateContent 27.7 g, CholesterolContent 2.4 mg, FatContent 1.3 g, FiberContent 5.2 g, ProteinContent 4.2 g, SaturatedFatContent 0.3 g, SodiumContent 438.9 mg, SugarContent 4.5 g
OLD-FASHIONED TURKEY NOODLE SOUP RECIPE: HOW TO MAKE IT
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 04 hours 45 minutes
Prep Time 04 hours 00 minutes
Cook Time 45 minutes
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts : Calories 188 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat
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