Print Options

Back to Basic Turkey Soup >

Include these items:

Select reviews >

Taste of Home Logo

Basic Turkey Soup

 Basic Turkey Soup
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 ServingsPrep: 45 min. + cooling Cook: 15 min.

Ingredients

  • TURKEY BROTH:
  • 1 leftover turkey carcass
  • 8 cups water
  • 1 teaspoon chicken bouillon granules
  • 1 celery rib with leaves
  • 1 small onion, halved
  • 1 carrot
  • 3 whole peppercorns
  • 1 garlic clove
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • TURKEY VEGETABLE SOUP:
  • 8 cups turkey broth
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 3/4 teaspoon pepper
  • 4 cups sliced carrots, celery, green beans and/or other vegetables
  • 3/4 cup chopped onion
  • 4 cups diced cooked turkey

Directions

  • Place all broth ingredients in a large stockpot; cover and bring to a
  • boil. Reduce heat; simmer for 25 minutes. Strain broth; discard
  • bones and vegetables. Cool; skim fat. Use immediately for turkey
  • vegetable soup or refrigerate and use within 24 hours.
  • For soup, combine the broth, bouillon, pepper, vegetables and onion

2 of 2

Basic Turkey Soup (continued)

Directions (continued)

  • in a large stockpot. Cover and simmer for 15-20 minutes or until the
  • vegetables are tender. Add turkey and heat through. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 136 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 1,024 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein.