How To Make Heartwarming Turkey Soup
This homemade turkey soup recipe is loaded with vegetables, egg noodles, and diced turkey. A classic comfort food to make any time.
Serves:
Ingredients
For the Broth:
- 1turkey carcass
- 1onion,peeled and quartered
- 2carrots,peeled and cut into 3 inch pieces
- 3stalkscelery,with leaves, cut into 3 inch pieces
- 1tbspblack peppercorns
- 3sprigsparsley,fresh
- 3sprigsthyme,fresh or 1 tsp dried thyme leaves
- 5clovesgarlic
- 1bay leaf
- 2tspsalt
For the Soup:
- 2tbspbutter
- 1onion,medium, diced
- 1cupcarrots,peeled and sliced
- ¾cupcelery,thinly sliced
- 2tspgarlic
- 4cupsturkey,cooked diced
- 1½tspItalian seasoning
- 8cupsturkey broth
- 8ozegg noodles,uncooked
- salt and pepper,to taste
- 2tbspparsley,chopped
Instructions
Broth:
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Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
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Bring to a simmer over medium-low heat. Cook for 3 to 4 hours, skimming the surface occasionally.
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Pour the broth through a fine sieve into a container.
Soup:
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Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4 to 5 minutes or until just softened. Season to taste with salt and pepper.
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Add the garlic and cook for 30 seconds.
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Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
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Bring to a simmer. Cook for 10 to 15 minutes or until veggies are tender.
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Add the noodles. Cook for another 10 minutes or until noodles are softened.
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Sprinkle with parsley, then serve.
Nutrition
- Calories: 1260.20kcal
- Fat: 46.57g
- Saturated Fat: 13.19g
- Trans Fat: 0.56g
- Monounsaturated Fat: 15.25g
- Polyunsaturated Fat: 11.31g
- Carbohydrates: 40.12g
- Fiber: 4.08g
- Sugar: 7.98g
- Protein: 162.05g
- Cholesterol: 539.23mg
- Sodium: 2471.29mg
- Calcium: 155.43mg
- Potassium: 2166.70mg
- Iron: 8.82mg
- Vitamin A: 419.69µg
- Vitamin C: 9.85mg
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