Turkey Soup Recipe

Name: Turkey Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; ¼ cup all-purpose flour; 4 cups chicken stock; 4 cups water; 1 cup dry white wine; 1 turkey carcass; 2 sprigs parsley; ½ teaspoon thyme; 1 bay leaf; 6 peppercorns

Servings: persons

1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
¼ cup all-purpose flour
4 cups chicken stock
4 cups water
1 cup dry white wine
1 turkey carcass
2 sprigs parsley
½ teaspoon thyme
1 bay leaf
6 peppercorns

1
Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden.
2
Add flour and cook over moderate heat, stirring for 2 minutes.
3
Stir in stock, 4 cups water and wine.
4
Bring to a boil.
5
Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
6
Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
7
Strain soup into heated tureen, pressing hard on the solids.
8
Serve or cool and store.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 onion, chopped, 1 carrot, chopped, 1 stalk celery, chopped, 2 tablespoons unsalted butter, and more.

Yes, 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.

Turkey Soup

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