Turkey Vegetable Soup

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What will you do with your turkey carcass on Thanksgiving? Don’t throw it out. Refrigerate it like you do with any food and you can make soup the next day. If you won’t have time, freeze the carcass along with about 1-2 cups of turkey meat to make soup another day. Break the carcass in half so it will fit better in a pan and don’t forgot to use the leg and wing bones too. Leave some meat attached to the bones for better flavor and then turn it into a delicious Turkey Soup!

 

Ingredients

 

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Place all of the carcass bones into

a pot that is deep enough to just

cover the bones with water.

 

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Place the carrots, celery, onion, salt,

pepper, sage and rosemary in the pot.

 

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Cover the carcass with hot water.

Bring to a boil over medium heat

then turn to a simmer. Simmer

for about 2 hours with a lid.

 

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Remove pot from the heat and using

a slotted spoon, remove the solids to a

colander with a bowl underneath

it to catch the broth. Carefully

pour the broth into the colander

to remove any small bones remaining.

Pour the strained broth back into the pan.

 

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Taste the broth and if it doesn’t have

enough flavor (I like a lot of flavor) I

add Better Than Bouillon chicken

base to the broth a Tbsp at a time.

Stir well and taste after every

Tbsp until it tastes delicious!

 

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Pick through the strained carcass,

removing all of the bones and cartilage,

and returning the rest to the broth.

 

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Add the extra 1-2 cups of turkey you

saved, cooking until hot then serve.

 

Turkey Vegetable Soup

http://www.InDianesKitchen.com

E4A501B7-682B-430F-8B13-6ED3B1FD81CA

Ingredients

  • 1 cooked turkey carcass (with some meat still attached)
  • 2 large carrots, peeled and cut into 1” pieces
  • 2 large celery stalks, rinsed and sliced into 1/2” pieces
  • 1 medium onion, peeled and diced
  • 1/2 tsp salt (the bouillon is salty so don’t add more salt until you add the bouillon)
  • 1/2 tsp pepper
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • Better Than Bouillon chicken base, to taste

Directions

  1. Place all of the carcass bones into a pot that is just deep enough to cover the bones with water.
  2. Place the carrots, celery, onion, salt, pepper, sage and rosemary into the pot. Keep in mind if you use the Better Than Bouillon it is very salty so you don’t want to add any more salt than the 1/2 tsp until you taste it when it’s finished.
  3. Cover the carcass with hot water. Bring to a boil over medium heat. Put a lid on and turn to a simmer. Simmer for 2 hours.
  4. Remove from the heat and use a slotted spoon to remove all the solids from the broth and place them into a colander with a bowl underneath to catch all of the liquid. Pour the remaining broth into the colander with the bowl underneath catching all of the broth.
  5. Return the broth to the pan. Taste the broth and for better flavor add Better Than Bouillon chicken base a Tbsp at a time. Stir well and taste after each addition. Keep adding the bouillon until you get the taste you love.
  6. Remove all of the bones from the colander and discard. Return the remaining turkey and vegetables from the colander to the broth.
  7. Add the 1-2 cups of turkey and cook over medium heat just until hot, then serve.

http://www.InDianesKitchen.com

 

 

 

 

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Categories: Soup, Turkey

29 Comments »

  1. Looks really good! A great benefit for the next few days. I’m allergic to maltodextrin (an ingredient in Better Than Bouillon), so I add poultry seasoning and Montreal Steak Seasoning to bring up the flavor of such broths. Works in any broth, not just poultry.

    Virtual hugs,

    Judie

    Liked by 3 people

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