Old-Fashioned Turkey Soup Recipe

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Old-Fashioned Turkey Soup Recipe
Old-Fashioned Turkey Soup Recipe photo by Taste of Home
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Old-Fashioned Turkey Soup Recipe

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Publisher Photo
For added convenience freeze some of the soup in individual serving-size portions.
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-3/4 hours
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-3/4 hours

Ingredients

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 5 quarts water
  • SOUP:
  • 3 cups cubed cooked turkey
  • 1 can (28 ounces) stewed tomatoes
  • 1 large onion, chopped
  • 2 large carrots, shredded
  • 1 cup chopped celery
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup fresh or frozen peas
  • 3/4 cup uncooked long grain rice
  • 4 teaspoons chicken bouillon granules
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme

Directions

Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.
Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.
For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender. Yield: 22 servings (5-1/2 quarts).
Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.
Originally published as Old-Fashioned Turkey Soup in The Taste of Home Cookbook 2006, p59

Nutritional Facts

1 cup: 96 calories, 2g fat (1g saturated fat), 23mg cholesterol, 522mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 9g protein.

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 5 quarts water
  • SOUP:
  • 3 cups cubed cooked turkey
  • 1 can (28 ounces) stewed tomatoes
  • 1 large onion, chopped
  • 2 large carrots, shredded
  • 1 cup chopped celery
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup fresh or frozen peas
  • 3/4 cup uncooked long grain rice
  • 4 teaspoons chicken bouillon granules
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.
  2. Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.
  3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender. Yield: 22 servings (5-1/2 quarts).
Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.
Originally published as Old-Fashioned Turkey Soup in The Taste of Home Cookbook 2006, p59

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Debglass11 User ID: 6300479 259225
Reviewed Jan. 5, 2017

"We froze our turkey carcass with meat from Thanksgiving and pulled it out the the freezer the other day to make this soup. It was delicious! Used diced tomatoes instead of stewed. Didn't have any chicken bouillon granules, but the broth was so rich it didn't need it. Used a bag of frozen soup vegetables in place of the spinach and peas because that's what I had on hand. Added kosher salt to taste. This was a great way to use up Thanksgiving leftovers!"

MY REVIEW
Jitterbug13 User ID: 6387163 154571
Reviewed Dec. 6, 2011

"This is the best turkey soup!! Well worth the prep time!!!"

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