BASIC TURKEY SOUP

Basic Turkey Soup image

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20

Ingredients

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

Steps:

Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 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 broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.