Best Homemade Turkey Soup Recipe (made with leftover turkey!

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 8 hours 10 minutes

재료

Bones from your roast turkey

1 teaspoon olive oil

1 medium onion (minced)

3 large carrots (chopped)

4 stalks celery (chopped)

6 cups turkey stock

3 cups reserved turkey meat (see notes)

Sea salt (to taste)

Optional: cooked egg noodles

방향

Turkey Stock

Prep bones

Remove all of the meat from the turkey and reserve 3 cups for the soup. If you've cooked your stuffing in the turkey, make sure to remove it all.

Simmer bones

Break the roast turkey into 3 or 4 pieces that are small enough that they will fit into your largest pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to move around and a few small bubbles to rise, but not to boiling. Cook for 8-10 hours, leaving the lid off. (See notes if you'd like to use your crockpot instead.)

Strain stock

Strain the turkey stock through a colander into a large bowl and discard the bones. Strain the stock once more through a fine-mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.

Turkey Soup

Saute vegetables

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.

Simmer

Add the celery, turkey stock, and reserved turkey meat to the pot and bring it to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.

Serve

If you're using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.

영양 정보

• 1회 제공량: 2 cups
• 칼로리: 248 kcal
• 지방 전체: 9 g
• 포화 지방: 2 g
• 불포화 지방: 6 g
• 트랜스 지방: 1 g
• 콜레스테롤: 68 mg
• 나트륨: 873 mg
• 탄수화물 전체: 16 g
• 식이섬유: 1 g
• 총 당류: 8 g
• 단백질: 24 g