Cooked Turkey Soup
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Ingredients
- 2½pounds, approximately, bones from a cooked turkey, with any leftover juices and cooked garnishes like pieces of carrot, onion or garlic
- 3carrots, peeled and cut into ½-inch pieces (1½ cups)
- 1leek, cleaned and cut (2½ cups)
- 2cups diced celery, zucchini or green beans (or a mixture of these and other vegetables)
- 3 to 4cups coarsely chopped outer lettuce leaves or leftover salad greens
- 1cup (about 6 ounces) pastina (any tiny pasta in alphabet, star or square shapes)
Nutritional analysis per serving (6 servings)
442 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 60 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove all the skin from the turkey carcass (my turkey yielded 5 ounces of skin) and reserve it for making turkey cracklings. Place all the turkey bones, juice and cooked garnishes in a large, stainless-steel stockpot with 5 quarts tap water. Bring the water to a strong boil, then skim off and discard as much of the fat and scum from the surface of the mixture as possible.
- Step 2
Reduce heat and boil mixture gently, uncovered, for 2 hours. Strain. You should end up with 3 quarts of stock. If your yield is greater, boil stock until it is reduced to 3 quarts; if your yield is less, add water to bring the yield to 3 quarts.
- Step 3
Rinse the stockpot and place the stock back in the pot with the vegetables. Bring the stock to a boil, reduce the heat, cover, and boil gently for 20 minutes. Add the pastina and continue to boil gently, covered, for 10 more minutes. Serve immediately, or cool completely and refrigerate, or freeze for later use.
Private Notes
Comments
I made this soup following the recipe, which is wonderfully flexible and, strangely, does not call for any seasoning whatsoever. It was excellent - the best post-Thanksgiving soup I have ever made. But feel free to give it a hit of salt.
How can something so incredibly simple to make, be so delicious? Loved every bite!
I used this recipe to make Turkey stock. I simply skipped adding the pasta at the end. I used the stock in the Turkey & Pearl Barley Soup. Excellent. Will use this recipe again.
This was delicious. I only added a dash of sea salt. Didn't have carrots, but added various lettuce greens and a rough chop, and leeks and celery; some white wine; chinese noodles. Superb and so simple
Great recipe. Added chunks of shitake mushrooms, a shallot and a few peppercorns. Had the stock frozen from Thanksgiving, so it only took 30 minutes or so. Lovely.