Turkey Soup
Yield
12 servingsPrep
15 minCook
8 hrsReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey carcass
meaty, left over from 20 pound bird |
* |
| 4 | quarts |
water
or broth |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 3 | cups |
celery
chopped |
|
| 1 | large |
onions
quartered |
|
| 2 | tablespoons |
peppercorns
|
|
| 2 | cups |
carrots
chopped |
|
| 6 | each |
bay leaves
whole |
*
|
| 1 | tablespoon |
basil
sweet, dried |
|
| 2 | tablespoons |
tarragon leaves
dried, whole |
|
| 1 | cup |
parsley leaves
chopped fresh |
|
| 1 | cup |
wild rice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey carcass
meaty, left over from 20 pound bird |
* |
| 4 | quarts |
water
or broth |
*
|
| 15 | ml |
garlic
chopped |
|
| 7.1E+2 | ml |
celery
chopped |
|
| 1 | large |
onions
quartered |
|
| 3E+1 | ml |
peppercorns
|
|
| 473 | ml |
carrots
chopped |
|
| 6 | each |
bay leaves
whole |
*
|
| 15 | ml |
basil
sweet, dried |
|
| 3E+1 | ml |
tarragon leaves
dried, whole |
|
| 237 | ml |
parsley leaves
chopped fresh |
|
| 237 | ml |
wild rice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot.
Add all of the spices and water (or broth).
I usually also add a cup or two of white wine.
Bring to a boil and then reduce heat to simmer for an additional 6 to 8 hours.
Cool the soup and strain.
If you wish, skim any fat from the broth at this point.
Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp.
