GENERATIONS LEFTOVER TURKEY SOUP
This is the turkey soup my grandma made, my dad made, and now I make after a holiday turkey meal. The only difference is now I roast my stock ingredients prior to simmering them courtesy of Kittencal's Homemade Deep Rich Turkey Stock/Broth recipe here on recipezaar.
Provided by Gaia22
Categories Poultry
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
- Remove carrots & celery stalk from pan and chop.
- Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
- Bring to a boil; Reduce heat to low and simmer 1-2 hours.
- Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
- While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
- Add pepe to turkey soup.
- Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
- I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
- Freeze leftovers in plastic tupperware for up to 6 months.
Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.2, Sodium 23.5, Carbohydrate 42.4, Fiber 2.7, Sugar 3.5, Protein 7.1
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