Chunky Turkey Soup

posted in: Chicken, Soup, Turkey | 0

chunky-turkey-soup

This recipe is comfort food at it’s best. We make this soup every year after Thanksgiving using our turkey carcass. You could also make this using a few chicken carcasses equaling about 12-14 lbs before cooking the chickens. We sometimes buy rotisserie chickens from the grocery store for dinner. I just put the carcasses in the freezer in a plastic bag until I have enough to make this soup. To make this recipe gluten-free, substitute rice for the orzo. It also freezes well and the kids love it.

Chunky Turkey Soup
Author: 
Recipe type: Soup
Cuisine: Comfort Food
Serves: 12
 
Ingredients
  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 4-1/2 quarts water
  • 1 medium onion, quartered
  • 1 medium carrot, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • SOUP:
  • 2 cups shredded cooked turkey
  • 4 celery ribs, chopped
  • 2 cups frozen corn
  • 2 medium carrots, sliced
  • 1 large onion, chopped
  • 1 cup uncooked orzo pasta
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
Instructions
  1. Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
  2. Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
  3. Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Nutrition Information
Serving size: 1⅓ cup Calories: 175 Fat: 2 g Saturated fat: 1 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 24 g Sugar: 4 g Sodium: 595 mg Fiber: 2 g Protein: 12 g Cholesterol: 19 mg
3 Weight Watchers Smart Points per serving

Place the turkey carcass in a large stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.

Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)

Place the soup ingredients in a large stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.

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