Photo: Turkey and Vegetable Soup Recipe
Ingredients
- 1 leftover whole roasted turkey
- 2 medium onions, cored, peeled and chopped
- 3 medium carrots, peeled and chopped
- 3 medium stalks celery, cleaned and chopped
- 2 bay leaves
- Salt
- Freshly ground black pepper
- Water, to cover
- Any leftover turkey meat, diced
- 2 cups cooked diced potatoes, rice or pasta
- 2 cups cooked sweet peas
- 2 cups cooked carrots, diced
- 2 cups any other cooked vegetables
- 2 cloves garlic, chopped
- 1 cup chopped green onions, green part only
- 1/4 cup chiffonade fresh basil leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1 cup cooked macaroni
- Loaf crusty bread
Directions
Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
Ladle the soup into each serving bowl and serve with the crusty bread.
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By Dee Nusser
Fallbrook, CA
on December 22, 2007
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I had to mess around with this to get a deeper layer of flavor.
I bought a whole 18 pound turkey, cut it up and made from scratch the broth (did not use an already cooked carcas.
I doubled the recipe as I own a restaurant and was serving it tonight as Soup of the Day.
I followed the recipe exactly- my vegetables were mushrooms, spinach, carrots, and the sauteed onions.
Anyway- I felt it needed more seasoning.
I did add Herbs de Province, then the juice of 2 limes and 1 whole lemon, which brightened it up.
Like many soups and stews, it will probably be better tomorrow.
However, I really felt that it needed the extra herbs and the lemon and lime juices.
By sue.hare_9069205
cambridge, MA
on November 30, 2007
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I made this soup right after thanksgiving. It was easy and was a great way to use up a bunch of leftovers. I saw on one of Rachael Rays soup recipes to put a big hunk of leftover stuffing on top. I did that and it made it extra special! Really yummy!
By reidtobe_387320
Metuchen, NJ
on April 18, 2007
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Good and easy. I did add more garlic.
Read all 7 reviews