JANE & MICHAEL STERN'S OLD-FASHIONED HOMEMADE TURKEY SOUP
Jane Grossman Stern and Michael Stern are American writers who specialize in books about travel, food, and popular culture. They are best known for their "Roadfood" books, website, and magazine columns, in which they seek out restaurants serving American regional specialties. (Sort of a precursor to "Diners, Drive-Ins and Dives".) This recipe was published over 25 years ago, and I used to alternate this with my Recipe #294487 to use my turkey carcass. I have also used orzo in this soup with great success. For either of my soups, I usually begin to make the stock or broth right after all my guests have left. I refrigerate it overnight, and make the soup the next day. You do need a meaty carcass to start with, which I couldn't indicate in the ingredient list.
Provided by JackieOhNo
Categories Poultry
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup. Break up turkey carcass and place with skin in large kettle. Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired. Add 12 to 15 cups water to cover carcass completely. Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally. Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely. Discard turkey bones and cooked vegetables.
- Prepare soup: In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.
OLD-FASHIONED TURKEY SOUP
For added convenience freeze some of the soup in individual serving-size portions.
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
OLD-FASHIONED TURKEY NOODLE SOUP
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 4h45m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
HOMEMADE TURKEY SOUP
Make and share this Homemade Turkey Soup recipe from Food.com.
Provided by RecipeNut
Categories Whole Turkey
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
- Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
- Skim fat-from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
- Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Nutrition Facts : Calories 153.4, Fat 3.1, SaturatedFat 0.9, Cholesterol 31.9, Sodium 293.8, Carbohydrate 18.8, Fiber 5.1, Sugar 1.7, Protein 14.5
OLD-FASHIONED TURKEY SOUP
Number Of Ingredients 14
Steps:
- Preparation Time: 20 minutesSlow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on lowLast-Minute Cooking Time: 25 minutes on high1. In a slow cooker, layer in order, carrots, onion, celery, green beans, cabbage and mushrooms.2. Remove skin and excess fat from turkey. Place thighs in slow cooker.3. Add water, bouillon granules, steak sauce, thyme, salt and pepper.4. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until turkey, carrots and green beans are tender when pierced with a fork.5. Remove turkey from mixture to cool. Quickly stir rice into soup. Cover and cook on high for 15 minutes or until rice is done.6. Meanwhile, when turkey is cool enough to handle, remove turkey from bone and cut into bite-size pieces. Discard bones. Return turkey to soup. Cover and cook on high 10 minutes longer or until heated through. Taste for seasoning and add additional salt if needed.Serve with hot garlic bread.
Nutrition Facts : Nutritional Facts Serves
OLD MAN'S TURKEY NOODLE SOUP
My Dad cooks nothing, except for this soup -- old fashioned, simple, and delicious!
Provided by KDcook
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 14.9 g, Cholesterol 74.8 mg, Fat 5.8 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 1092.6 mg, Sugar 3.7 g
JANE BRODY TURKEY CARCASS SOUP
My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.
Provided by TXOLDHAM
Categories Poultry
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
- Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
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