Susan's Turkey Soup – a delicious recipe with turkey carcass, onions, celery stalks, carrots, peas, green peas. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the carcass in half and put it into a large stockpot.
2
Add onion, celery, carrots, yellow and green split peas and enough wate er to cover the ingredients by an inch or two.
3
Let this mixture come to a boil.
4
Lower the flame to a good simmer and cook for about 3/4 of an hour.
5
Add 1 can chick peas, a handful of small pasta (tubetti or tubbettini are my favorites) and when the pasta is al dente, the soup is finished.
6
Taste and adjust seasoning with salt and pepper and eat!
7
After the soup is chilled remove the carcass and pick off any pieces of turkey that remain.
8
You may want to add more water, as this does produce quite a thick soup.
9
Add as much as you need.
10
The vegetables and peas will have flavored the broth enough to withstand the addition of more water.
454
kcal
Calories
5
g
Fat
74
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 x turkey carcass, 1 large onions diced medium, 3 each celery stalks chopped medium, 3 each carrots medium dice, and more.
Yes, Susan's Turkey Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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