Basic Turkey Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- turkey broth:
- 3/4 cup chopped onion
- 1 carrot
- 1 teaspoon dried thyme
- 1 teaspoon seasoned salt
- 1 garlic clove
- 8 cups water
- 1 teaspoon chicken bouillon granules
- 2 teaspoons chicken bouillon granules
- 1 leftover turkey carcass
- 1 celery rib with leaves
- 1 small onion halved
- 3 whole peppercorns
- turkey vegetable soup:
- 8 cups turkey broth
- 1/2 to 3/4 teaspoon pepper
- 4 cups sliced carrots celery, green beans and/or other vegetables
- 4 cups diced cooked turkey
- Carbohydrate 8.77611500118434 g
- Cholesterol 61.72675 mg
- Fat 5.20654687501268 g
- Fiber 2.2078249743166 g
- Protein 21.0728406251395 g
- Saturated Fat 1.70471737500533 g
- Serving Size 1 1 -10 serving (393g)
- Sodium 416.016937508521 mg
- Sugar 6.56829002686773 g
- Trans Fat 0.740097000003551 g
- Calories 169 calories
Directions Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours. For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings. Originally published as Basic Turkey Soup in Taste of Home December/January 1995, p45 Nutritional Facts 1 serving (1 cup) equals 136 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 1,024 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
