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Turkey Soup Recipe

Updated on October 20, 2014

Making Use of Leftovers

Leftovers are a natural part of cooking a turkey but we can only take so many turkey sandwiches. This makes turkey soup a necessary as well as excellent way to use up turkey and potato leftovers. It also allows us to make use of the leftover carcass and residual meat once we've gleamed off the good stuff.

Source
4 stars from 1 rating of turkey soup

Ingredients

  • 5 cups turkey broth, (see instructions)
  • 3/4 cup leftover mashed potatoes
  • 1 cup onion, chopped
  • 1 cup turkey, ripped
  • 3 tablespoons poultry Bisto
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • dash salt
  • 1 cup carrots, diced
  • 1 cup vegetable fusilli noodles
  • 1/2 teaspoon parsley
  • 1/2 tablespoon dried chives

Cook Time

  • Prep time: 15 min
  • Cook time: 45 min
  • Ready in: 1 hour
  • Yields: 4 to 6 servings

Instructions

  1. Turkey Broth: You could use canned chicken broth as a base for this but then it would be chicken soup with chunks of turkey. Put the left over bones and whatever you didn't pick off the turkey into a large Dutch pot and cover with hot water. Cover with a lid and let it boil then simmer for about two hours. Scoop out the bones and discard. Pour broth through a strainer into a storage bowl to get out tiny bones and other floaters. Let broth cool over night in the fridge (make sure you cover it for safety). You are going to have more than enough broth for soup. Broth not used for soup can be used for gravy or frozen in mini freezer containers for future use.
  2. Soup Day: Scoop five cups of broth into a new pot and place on medium heat. Add mashed potatoes and break up with wooden spoon. While broth is heating up, chop up onion and carrots. Add onions to mixture but set carrots aside. Add one cup of turkey that has been ripped into small bite size pieces. Add Bisto and first set of spices. When the soup boils reduce the heat to a simmer and cover for 20 minutes. Stir occasionally to make sure nothing is sticking to bottom of pot.
  3. Add carrots and noodles cooking until the noodles are done. Follow with parsley and dried chives cooking another five minutes with the lid off.
  4. You can serve the soup now or let it cool in the fridge over night. We usually eat some and have leftover soup the next day. I find the left over soup is thicker and usually tastes better.
  5. This turkey soup is excellent served with fresh warm buns. It will make about four meal servings or six side servings.

What do you like to eat with your turkey soup?

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