Looking for the perfect Thanksgiving soup to impress your guests? No worries, ladies. This easy-to-follow turkey soup recipe will wow every gourmet, except vegans, of course. Instead of throwing out your leftover turkey, make use of it and add an exquisite meal to your Thanksgiving table. The soup is jam-packed with nutrients, which means dieters and healthy eaters will enjoy this Thanksgiving meal too, albeit this might not be the healthiest meal. Without further ado, here’s a turkey soup recipe your guests will definitely love.
- 1 leftover turkey carcass
- 1 turkey neck bone
- 2 cooked turkey wings
- 1 onion, cut into wedges
- 2 carrots, cut into chunks
- 7 garlic cloves, peeled
- 16 cups water
- 12 cups water
- 3 cups cooked turkey, cut into cubes
- 5 cups uncooked noodles
- 2 cups diced celery
- 2 cups diced carrots
- 1/4 cup minced fresh parsley and dill
- 1 teaspoon pepper
- 2-1/2 teaspoons salt
- 2 teaspoons dried thyme, optional
- 1 cup frozen or fresh green peas, optional
Preheat your oven to 400.
Lightly coat baking pan with cooking spray. Place turkey carcass, turkey neck bone, turkey wings, onion, carrots, and garlic cloves in your pan and bake in the preheated oven for 30 minutes. Turn your turkey and vegetables over and bake for another 30 minutes.
Transfer your turkey and vegetables in a big kettle or stockpot. Add water and bring to a boil. Lower the heat, cover and simmer for at least 3 hours.
Once it’s done, discard carcass, bones and vegetables, strain your broth and let it cool for a little while. If you don’t have time, place your broth in the fridge. Skim fat, cover and bring to a boil. Lower the heat and let it simmer.
Bring water to a boil in another stockpot, without adding any salt like many of us do when cooking noodles. Add carrots and noodles and cook for 3-4 minutes. Add celery and cook for another 5 minutes or until noodles and vegetables are al dente.
Drain your noodles and vegetables and add to your broth. Add those 3 cups of cooked turkey, salt, pepper, dill, parsley, thyme and green peas (optional, I add them to boost my protein intake,) bring to boil and serve with fresh French Bread.
If you’re looking to speed up the process, skip baking. Just place turkey carcass, bones, and vegetables in a big stockpot, cover it with cold water, and heat to boiling. Lower the heat, cover and simmer for around 1 hour. Let it cool to skim fat and then follow the process I described above.
This Thanksgiving soup is for 10-12 guests, depending on portions you use in your family. If you keep your portions a healthy size, then you may feed 15 guests. Anyway, you can add your own ingredients and increase the portions. We all use different techniques, so obviously, you have your own way to cook a turkey soup. Let me know about your favorite turkey soup recipes in the comment sections. And, Happy Thanksgiving Day!