Totally Terrific Turkey Soup
April 9, 2020
Ingredients:
1 turkey carcass, picked over and turkey reserved
3 quarts chicken broth
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 onion, peeled and coarsely chopped
2 tablespoons poultry seasoning
2 bay leaves
6+ thyme sprigs
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons marjoram
1 tablespoon salt
1 tablespoon freshly ground black pepper
4 celery stalks, diced
4 carrots, peeled and diced
2 sweet onions, peeled and diced
1 tablespoon poultry seasoning
1/4 cup finely chopped fresh parsley
3 thyme sprigs
2 bay leaves
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 quart diced tomatoes with juices
1/4 cup finely chopped fresh parsley
Step-by-Step Directions:
- Place the turkey carcass in a large stock pot. Add next 12 ingredients (chicken broth through black pepper). Add water to cover carcass completely.
- Bring to a boil then simmer for 2 hours or more. Turn off heat and let cool.
- Strain the broth into another stock pot, cover pot and place in refrigerator or area that is 33-40 degrees until completely cool and there is a solidified layer of fat on the top. Overnight is best.
- Pick any meat off the carcass and set aside. Discard all remaining bones, skin and herbs. (I either eat or give my dogs the carrots and celery.)
- When ready to make the soup, remove the fat layer from top of broth with a mesh strainer and discard. Note: the warmer the fat gets the more it liquifies so move relatively quickly.
- Add next 10 ingredients (celery through tomatoes) to the broth.
- Bring to a boil then simmer for 45 minutes.
- Add parsley and reserved turkey and simmer for 5 minutes.
- Adjust seasonings to taste.
- Enjoy!