Online Round 2 Recipe - Turkey Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 334
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 114
- Sodium
- 538
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
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.