Basic Turkey Soup Recipe
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery, green beans and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 cup) equals 136 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 1,024 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Basic Turkey Soup in Taste of Home December/January 1995, p45
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery, green beans and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 cup) equals 136 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 1,024 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Basic Turkey Soup in Taste of Home December/January 1995, p45
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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