Soups · Recipe entered by: Greg DeSanto

Turkey Soup

2 hr Serves 8 Easy
Servings
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Ingredients

  • 1 Turkey Carcass
  • 4 qts Water (For large turkeys, fill large Stock pock to cover most of turkey carcass)
  • 6 small Potatoes - Diced - add more when using large turkey carcass
  • 4 large Carrots - Diced - add more when using large turkey carcass
  • 2 Stalks Celery - Diced - add more when using large turkey carcass
  • 1 Large Onion
  • 1 can 28 oz Whole Peeled Tomatoes Chopped- 2 Cans when using large turkey carcass
  • ½ Uncooked Barley - More if desired
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Parsley - Add much more when using large turkey carcass
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • ¼ tsp Fresh Cracked Black Pepper
  • ¼ tsp Paprika
  • 1 Pinch of Dried Thyme
  • ¼ tsp Poultry Seasoning. - Omit if you brine your turkey
Turkey Soup

Steps

  1. Place the turkey carcass into a large soup pot or stock pot and pour in the water.
  2. Bring to Boil.
  3. Reduce Heat to a simmer and cook the turkey frame until the remaining meat falls off the bones.
  4. Remove the turkey carcass and remove all usable turkey meat. Chop the meat into small bite size.
  5. Strain the broth through a fine mesh strainer into a clean soup pot.
  6. Add the chopped turkey, bring to a boil and reduce heat.
  7. Add potatoes, carrots, celery, onion, canned tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning (if using), and thyme.
  8. Simmer until the vegetables are tender, about 1 hour.
  9. Remove Bay Leaf before serving.
  10. For a more hearty meal, serve with noodles of your choice. I use New Mill Kluski noodles