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Old-Fashioned Turkey Soup

 Old-Fashioned Turkey Soup
For added convenience freeze some of the soup in individual serving-size portions.
22 ServingsPrep: 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,

2 of 2

Old-Fashioned Turkey Soup (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 96 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 522 mg sodium, 11 g carbohydrate, 2 g fiber, 9 g protein.