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Turkey Soup

10min.chef's picture
Ingredients
  Turkey carcass 1 (Turkey Bones With All Meat Removed)
  Cold water 2 Quart
  Salt 2 Teaspoon
  Tabasco 3⁄4 Teaspoon
  Parsley sprigs 2
  Celery stalks with leaves 2 , cut up
  Onions 2 , sliced
  Basil 14 Teaspoon
  Bay leaf 1
  Converted rice 1⁄2 Cup (8 tbs)
  Carrot rings 1 Cup (16 tbs), sliced
  Cooked leftover turkey 1 Cup (16 tbs), diced
Directions

1. Break up the turkey carcass and place in Dutch oven or large soup kettle. Add any left-over gravy and giblets. Add water, salt, Tabasco, parsley, celery stalks, onions, basil, and bay leaf.
2. Bring to a boil over medium heat. Reduce heat to low.
3. Cover with vac-control valve closed. Simmer about 3 hours.
4. Remove from heat and let stand about 10 minutes. Strain turkey liquid through strainer into large saucepan. Let liquid stand about
15 minutes and skim off excess fat.
5. Bring liquid or turkey stock to a boil over medium heat. Add rice and carrot rings. Reduce heat to low.
6. Cover with vac-control valve closed. Simmer 15 minutes or until rice is tender. Add turkey pieces and heat thoroughly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Turkey
Interest: 
Gourmet

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 777 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 3.4 g16.8%

Trans Fat 0.1 g

Cholesterol 144.5 mg48.2%

Sodium 4957.4 mg206.6%

Total Carbohydrates 92 g30.7%

Dietary Fiber 14.1 g56.6%

Sugars 25 g

Protein 75 g149.4%

Vitamin A 890.1% Vitamin C 88.8%

Calcium 50.7% Iron 40.1%

*Based on a 2000 Calorie diet

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Turkey Soup Recipe