Turkey Soup
Homemade Turkey Soup, made with the Turkey carcass or turkey parts is SO delicious! It has a bold poultry flavor more than chicken that is so good! I hope you never throw away a Thanksgiving turkey carcass and use it to make a most delicous Turkey soup!
Servings:
Equipment
- 2 large Soup Pots
Ingredients
- 1 Turkey Carcass any size, OR turkey parts: wings, legs, breast, neck, any combo, any amount
- 4 cups turkey chopped (about 4 cups)
- 20 cups water about
- 6 carrots peeled, sliced.
- 1 onion chopped.
- 2 stalks celery sliced
- 1/4 teaspoon Poultry seasoning I use Bell's Poultry Seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 3/4 pound pasta flat noodles
Instructions
- Place the turkey carcass, or turkey parts in a large soup pot. Cover it with water about 2 inches higher than the carcass, or the turkey parts. Season the water with a sprinkle of salt and pepper.
- 2. Bring the water to a boil over high heat, then reduce the heat to medium low and let it simmer about 35-40 minutes, or until the meat falls off the bone when tested with a fork.
- 3. Meanwhile steam the carrots, celery, and onions in the microwave or on the stove top until tender. Set aside.
- 4. Boil the flat noodles in salted water by following the package directions. Drain. Set aside.
- 5. Put a large, very fine sieve over another large soup pot and drain the broth. Put the broth into a clean soup pot and set it aside.
- 6. Let the meat on the bone cool a bit in the sieve, then with your hands break apart the turkey meat from the bones and chop the turkey meat into small pieces. Add the turkey meat and vegetables to the broth.
- 7. Season the broth with salt and pepper. Add in the poultry seasoning and stir to mix well.
- Stir in the drained pasta noodles and the parsley. Stir. Heat the turkey soup for a minute or two on medium high heat to bring the soup to a simmer, then keep it on medium low until ready to serve.
- 8. Serve with grated Romano or Parmesan cheese.
EXTRA TIP:
VARIATIONS: * Add a chopped tomato to the broth. * Add a green vegetable, maybe spinach or escarole. * Change the pasta shape to whatever you like!