Homemade Turkey Soup
Making turkey soup is an imprecise science, so feel free to make adjustments in this old, basic recipe.
Recipe type: Soup
- Make the Stock:
•1 turkey carcass
- •Cold water
- •1 large onion, quartered
- •2 carrots, roughly chopped
- •Several sprigs of fresh parsley
- •1 to 2 sprigs of thyme, or a teaspoon of dried thyme
- •1 bay leaf
- •1 celery rib (roughly chopped) and some celery tops
- •5 to 10 peppercorns
- •1 tsp. salt or to taste
- •1/2 tsp. pepper
Make the Soup:
•1 to 1½ cups each, chopped carrots, onion, and celery
- •Fresh chopped parsley (about 2 to 4 Tbs.)
- •2 cloves garlic, minced
- •Seasoning: a few teaspoons, or more, of poultry seasoning (to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
- •2 cups, or more, of leftover chopped or shredded cooked turkey meat
- •Salt and pepper to taste
- •Egg noodles or rice (optional)
- Place turkey carcass in 8-12 quart pot and cover with cold water by an inch. Add remaining ingredients.
- Bring to boil and reduce to simmer. Cook for 4 hours or more, partially uncovered, occasionally skimming off any foam that forms on surface. Remove bones and pour stock through fine mesh strainer. Makes about 3-4 quarts of stock.
- In a large soup pot, heat butter or olive oil and add chopped carrots, onions, and celery in equal parts. Cook until onions are softened, about 10 minutes. Add garlic and cook for another minute or two. Add the cooked stock to the pot along with seasonings, salt and pepper, more parsley, and bouillon cube (if using).
- Bring to a simmer and cook until vegetables are done. Add rice or noodles and chopped turkey meat. Add salt and pepper to taste, along with a dash or two of Tabasco. (Recipe adapted from SeriousEats.com and my mother’s recipe.)