Turkey and Vegetable Soup Recipe

Name: Turkey and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leftover whole roasted turkey carcass; 2 medium onions, cored, peeled and chopped; 3 medium carrots, peeled and chopped; 3 medium stalks celery, cleaned and chopped; 2 bay leaves; Salt; Freshly ground black pepper; Water, to cover; Any leftover turkey meat, diced; 2 cups cooked diced potatoes, rice or pasta; 2 cups cooked sweet peas; 2 cups cooked carrots, diced; 2 cups any other cooked vegetables; 2 cloves garlic, chopped; 1 cup cooked macaroni; 1 cup chopped green onions, green part only; 1/4 cup chiffonade fresh basil; 1/4 cup finely chopped fresh parsley leaves; Loaf of crusty bread

Servings: persons

1 leftover whole roasted turkey carcass
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup cooked macaroni
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil
1/4 cup finely chopped fresh parsley leaves
Loaf of crusty bread

1
Place the turkey carcass in a large stockpot.
2
Add 1/2 of the onions, carrots, and celery.
3
Add bay leaves, salt and pepper.
4
Cover the turkey with 3 quarts of water.
5
Place over medium heat and bring to a boil.
6
Reduce heat to medium low and simmer for 1 hour.
7
Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
8
Saute remaining onions, carrots, and celery until wilted, about 4 minutes.
9
Add to strained stock.
10
Add the remaining vegetables, and garlic to the stock.
11
Season with salt and pepper.
12
Simmer for 10 minutes.
13
Remove the meat from the turkey carcass and dice.
14
Add the meat, herbs, and cooked macaroni to stock.
15
Heat through.
16
Ladle the soup into each serving bowl and serve with the crusty bread.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 leftover whole roasted turkey carcass, 2 medium onions, cored, peeled and chopped, 3 medium carrots, peeled and chopped, 3 medium stalks celery, cleaned and chopped, and more.

Yes, Turkey and Vegetable 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.

Turkey and Vegetable Soup

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