Print Options

Back to Cider Turkey Soup >

Include these items:

Select reviews >

Taste of Home Logo

Cider Turkey Soup

 Cider Turkey Soup
We suggest saving the turkey carcass from your Thanksgiving dinner to make this super soup the next day! Apple cider gives the broth a bit of sweetness.—Taste of Home Test Kitchen
15 ServingsPrep: 15 min. Cook: 2-1/2 hours

Ingredients

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 3-1/2 quarts water
  • 4 cups apple cider or juice
  • 2 celery ribs, cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 1 large apple, cut into wedges
  • 1 large carrot, cut into 2-inch pieces
  • 8 sprigs fresh thyme
  • 2 sprigs fresh sage
  • SOUP:
  • 3 cups shredded cooked turkey breast
  • 2 cups cooked long grain and wild rice
  • 2 large carrots, shredded
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

  • Place the first nine ingredients in a stockpot. Slowly bring to a
  • boil over low heat; cover and simmer for 1-1/2 hours.
  • Discard the carcass. Strain broth through a cheesecloth-lined
  • colander; discard vegetables and herbs. If using immediately, skim
  • fat. Or cool, then refrigerate for 8 hours or overnight.

2 of 2

Cider Turkey Soup (continued)

Directions (continued)

  • Remove fat from surface before using. Broth may be refrigerated for
  • up to 3 days or frozen for 4-6 months.
  • Place the soup ingredients in a stockpot; add broth. Bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes or until vegetables are
  • tender. Yield: 15 servings (3-3/4 quarts).
Nutritional Facts: 1 cup equals 124 calories, 1 g fat (trace saturated fat), 25 mg cholesterol, 342 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.