Turkey Soup

Turkey Soup

Turkey Soup

Turkey Soup

Turkey Soup

Turkey Soup

There’s nothing like the smell of Turkey Soup cooking the day after Thanksgiving. It’s a great way to use up leftovers and can be made in big batches and frozen in separate containers. To make the Turkey Stock Fill a large pot with water, then add the Turkey Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

It’s up to you if you want to add Noodles or Rice. I actually like to skip both and use thinly sliced Zucchini instead. If you’re adding Noodles, add approximately 1 cup or half of a package 1/2 hour before serving.  This will help keep the noodles from getting too soggy. Some Gluten Free Noodles are better for soups then others. My go to brand is Catelli. They always taste great without getting to soggy or slimy. If you’re adding rice to the soup you should pre cook it before adding it. This make sure it’s the proper texture.

There are many other tasty vegetables that can be added to this soup. Celery, Mushrooms, Parsnip or Squash or some of my favorites. What are your favorite veggies to add to soups?

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Turkey

6-7 Cups Turkey Stock

1 Tbsp Salt (if using store bought stock you may not need to add any salt)

1 Tsp pepper

1 Tsp Dried Basil

1 Cup Uncooked Pasta or 1 Cup Cooked Rice (Optional)

Directions

1.In a large pot over medium heat, add the oil or butter. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2. Slice the zucchini into very thin slices. Add it to the pot along with the cooked turkey.

3. Add the turkey stock, then salt and pepper and basil.

4. Let simmer over low heat for 1 hour. Add the pasta or rice half way through cooking or 1/2 hour before serving.

Turkey Soup

If you liked this recipe for Turkey Soup, then you may also like these recipes:

Gluten Free Raspberry Waffles

Gluten Free Raspberry Waffles

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls

Cream of Celery Soup

Cream of Celery Soup

Mango Salad Rolls

Mango Salad Rolls

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Turkey Soup
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 Tbsp Butter or Cooking Oil
  • 1 Onion
  • 2 Potatoes
  • 3 Carrots
  • 4 Cloves of Garlic
  • 1 Medium Zucchini
  • 1 Cup Cooked Turkey
  • 6-7 Cups Turkey Stock
  • 1 Tbsp Salt (if using store bought stock you may not need to add any salt)
  • 1 Tsp pepper
  • 1 Tsp Dried Basil
  • 1 Cup Uncooked Pasta or 1 Cup Cooked Rice (Optional)
Instructions
  1. In a large pot over medium heat, add the oil or butter. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
  2. Slice the zucchini into very thin slices. Add it to the pot along with the cooked turkey.
  3. Add the turkey stock, then salt and pepper and basil.
  4. Let simmer over low heat for 1 hour. Add the pasta or rice half way through cooking or ½ hour before serving.