Hearty Healthy Turkey Soup

Hearty Healthy Turkey Soup

 

Making homemade turkey soup after the holidays has become a tradition in our household. It’s a much needed detox after all the rich holiday foods we love so much.

This savoury soup is not only super tasty it’s healthy, hearty, packed with veggies, really easy to make and freezes like a dream. As if that wasn’t enough… my kids love it. These days that makes it practically a miracle worker!

Don’t have time or fridge space to deal with your turkey carcass the day you cook it? Don’t throw it out and waste the opportunity to make your own nourishing broth. There is an EASY solution. Pop the whole thing into a large resealable bag and save it in the freezer for a later. Easy peasy!

Hearty Healthy Turkey Soup

(JUMP TO PRINTABLE)

Ingredients

  • 1 leftover turkey carcass
  • Enough water to cover the carcass (about 20 cups)
  • 4 cups cooked turkey (cut into bite size pieces)
  • 2 cans petit cut tomatoes (540 ml each)
  • 2 onions (diced)
  • 4 medium carrots (sliced)
  • 4 stalks celery (chopped)
  • 2 cups frozen chopped spinach (300 g package)
  • 1 cup frozen peas
  • 1 cup brown rice
  • 2 tablespoons powdered chicken broth (I LOVE the one from Epicure, but any will do)
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon marjoram

Directions

  1. Place the turkey carcass into a large stockpot and fill with just enough water to cover.
  2. Bring to a boil over medium heat.  Reduce heat, cover and simmer for 1 1/2 to 2 hours.
  3. Let the broth cool slightly before handling.  Remove bones from the broth using tongs and a slotted spoon.  The meat from the bones, can be removed and used in the soup.  Discard any bones and skin.
  4. Strain broth through a fine strainer into a stock pot, dutch oven or large bowl.
  5. If using the broth right away, strain any fat from the top using a spoon.  The broth can also be refrigerated at this point (it should be used within a couple of days) or frozen for up to 6 months.  When using cold stock, skim fat from the top before reheating.
  6. Add all ingredients to warmed stock, bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until vegetables are tender and rice is cooked.
  7. Serve with fresh buns or biscuits.

Notes:

  • This soup makes a very large batch.  Leftover portions can easily be frozen.

Turkey Soup

Cover leftover turkey carcass in water and simmer for 1 1/2 to 2 hours. I froze this carcass right in my stockpot!

Turkey Soup

This broth was cooled in the fridge overnight.  It is ready to be skimmed and heated for soup.

Turkey Soup

Using both brown and white meat in this soup adds depth to the flavour.  

Turkey Soup

Add all the ingredients to the warmed stock, bring to a boil and simmer for 30 minutes.

Turkey Soup

Gosh this stuff is good… Hearty and delicious!

Author:  Red Dish Kitchen

Hearty Healthy Turkey Soup
 
Prep time
Cook time
Total time
 
This savoury soup is not only super tasty it’s healthy, hearty, packed with veggies, really easy to make and freezes like a dream.
Author:
Recipe type: Soup
Serves: 15
Ingredients
  • 1 leftover turkey carcass
  • Enough water to cover the carcass (about 20 cups)
  • 4 cups cooked turkey (cut into bite size pieces)
  • 2 cans petit cut tomatoes (540 ml each)
  • 2 onions (diced)
  • 4 medium carrots (sliced)
  • 4 stalks celery (chopped)
  • 2 cups frozen chopped spinach (300 g package)
  • 1 cup frozen peas
  • 1 cup brown rice
  • 2 tablespoons powdered chicken broth (I LOVE the one from Epicure, but any will do)
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • ½ teaspoon pepper
  • ½ teaspoon marjoram
Directions
  1. Place the turkey carcass into a large stockpot and fill with just enough water to cover.
  2. Bring to a boil over medium heat. Reduce heat, cover and simmer for 1½ to 2 hours.
  3. Let the broth cool slightly before handling. Remove bones from the broth using tongs and a slotted spoon. The meat from the bones, can be removed and used in the soup. Discard any bones and skin.
  4. Strain broth through a fine strainer into a stock pot, dutch oven or large bowl.
  5. If using the broth right away, strain any fat from the top using a spoon. The broth can also be refrigerated at this point (it should be used within a couple of days) or frozen for up to 6 months. When using cold stock, skim fat from the top before reheating.
  6. Add all ingredients to warmed stock, bring to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender and rice is cooked.
  7. Serve with fresh buns or biscuits.
Notes
This soup makes a very large batch. Leftover portions can easily be frozen.

 

 

 

 

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