Mom's Turkey Soup Recipe

By idocakes

Ingredients

• Making Stock
• 1 1 to to all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
• 4 4 1 1/2 to and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
• 5 5 4 to To 180-200F least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200F oven.
• 6 6 6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
• 7 7 to to to stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer, to make it more concentrated and easier to store.

Details

Adapted from simplyrecipes.com

Preparation

Step 1

Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauthe vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add 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.
*If cooking gluten-free use gluten-free noodle