Online Round 2 Recipe - Turkey Soup

Total Time:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Reserved turkey, legs, wings and thighs from Roasted Turkey Breast with Spicy Herb Oil
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 parsnip, cut in half and sliced
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped fresh parsley leaves
Directions
  • In a large pot over high heat, add the turkey parts and cover with 4 quarts water. Add the thyme, bay leaves, and a big pinch of salt and bring to a boil. Reduce the heat to simmer, skimming any scum that rises to the surface. Cook until the turkey is cooked through and the liquid has reduced a bit, about 45 minutes. Remove the turkey from the pot. When it is cool enough to handle, shred the meat and discard the skin and bones. Strain the broth.

  • Wipe out the pot, put it over medium-high heat, and add the oil. When it is hot, add the onions, celery, carrot, and parsnip, season with salt and pepper, and cook until softened, 7 to 8 minutes. Add the garlic and cook for another minute. Add the turkey broth and bring to a simmer. Add the meat to the pot and let it simmer to warm through, about 10 minutes. Remove from the heat and stir in the parsley just before serving.


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