Turkey Soup with Root Vegetables

Turkey Soup with Root Vegetables

15 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    3 h 40 m
  • Ready In

    4 h 20 m
kdonofrio
Recipe by  kdonofrio

“A recipe for Thanksgiving leftovers. Instead of the turkey carcass, you can use 3 to 4 pounds of turkey necks, backs, and wings. Serve the soup with Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
  2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
  3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.

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Reviews (15)

Rate This Recipe
ruffles
20

ruffles

i thought this was a delicious, savory and seasonal fall dish. i had never made anything with parsnips or rutabaga before so it was also sort of exciting. i'm not sure why the recipe didn't actually include turkey itself, but i added that along with some mushrooms and red pepper. also, we had stuff our turkey with rosemary and thyme so i added that to the stock. great soup that everyone enjoyed.

KateBit
13

KateBit

I just made this soup and it is excellent! Very flavorful. I didn't add the orzo as there were already so many vegetables, but I hope to do so next time. I baked the turkey carcass overnight in water first to make the broth stronger-- I don't think 3 hours would have done it. I added the turkey meat when finished, as well as an extra clove of garlic. You can't go wrong with this soup!

BILL556
11

BILL556

I love soups & stews in the winter months and this is so good. The rutabaga and parsnip give this just the right hint of sweetness. My teenaged grand daughter, having eaten neither, really liked it as I think this would be excellent using just bullion cubes.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 47.1 g
  • 15%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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