Turkey Soup Recipe

By CJKK

Ingredients

• turkey stock
• 1 to 1 1/2 cups each, chopped carrots, onion, and celery
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• A couple cloves garlic, minced
• Seasoning - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• 2 cups or more of leftover chopped or shredded cooked turkey meat
• Salt and pepper to taste
• Egg noodles or rice (optional, skip egg noodles for gluten-free version)

Details

Servings 6
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Sauté carrots, onions, celery in a large pot: In a large soup pot, heat some butter or olive oil (or turkey fat rendered from the stock) on medium high heat. Add chopped carrots, onions, and celery in equal parts (about a cup each). Cook until the onions are softened, about 10 minutes.
2 Add garlic, stock, parsley, seasonings: Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock to the pot. Add some parsley and seasoning—salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.
3 Bring to a simmer and cook until the vegetables are just cooked through.
4 Add turkey meat, noodles: Add rice, noodles*, or even leftover mashed potatoes (skip all of these if you are cooking low-carb).
Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add it to the soup.
You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.