Turkey Soup

source: tasteofhome.com

Turkey Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    leftover turkey (12-14 lbs)

  • quarts water

  • 1

    medium onion, quartered

  • 1

    medium carrot cut into pieces

  • 1

    celery rib cut into pieces

  • SOUP:

  • 2

    cups shredded, cooked turkey

  • 4

    celery ribs, chopped

  • 2

    cups frozen corn

  • 2

    medium carrots, sliced

  • 1

    large onion, chopped

  • 1

    cup uncooked pasta (small noodles, orzo rice, etc)

  • 2

    tablespoons minced fresh parsley

  • 4

    teaspoons chicken bouillon granules

  • 1

    teaspoon salt

  • 1

    teaspoon curry powder

  • ½

    teaspoon ground cumin

  • ½

    teaspoon pepper

Directions

Place the turkey carcass in a stockpot; add water, onion, carrot, and celery. Slowly bring to a boil over low heat; cover and simmer for 1 1/2 hours. Discard the carcass. Strain broth and refrigerate to skim fat. In a large pot, combine shredded turkey, vegetables and seasonings. Bring to a boil and then reduce heat and allow to simmer for 1 1/2 -2 hours or until vegetables are tender. Add noodles or pasta 20 minutes before soup is done.


Nutrition

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