The Best Turkey Soup Recipe

-Turkey Carcass (keep all the small scraps of meat )

-yellow cooking onion

-2 carrots

-1 celery stalk

-Fresh Herbs – a few sprigs each of sage, rosemary, thyme

-1-2 Bayleaves

-Salt and Pepper

 

Place all items in stock pot and cover with water. If your carcass is extra large, you may need to break it in pieces to fit. Bring to boil. Skim out the foam. Reduce heat and simmer for at least 4 hours. Your house will start to smell very yummy! Strain the broth into another pot but keep the carcass, bones, and whatever else for now. NOTE: don’t accidentally dump the broth down the drain (yes; I’ve done this). Take what is left of the turkey carcass, legs, and whatever else, remove the usable meat and set aside for use in soup. Once you’ve pulled all the turkey away from the carcass and discarded the bones and other yucky stuff, you’re ready to make some soup.

 

I like to PACK my soup full of veggies for all of the nutrients! You can adjust to your liking.

-Turkey Stock (12 cups) (or store bought broth if you don’t make stock)

-1 Chicken boullion

-A few sprigs of Sage, Rosemary and Thyme, chopped.

-Some parsley, chopped

-3 cups turkey, chopped (I don’t like big chunks of meat in my soup so I chop it up until it’s almost shredded)

-3 cups carrots, chopped

-3 cups celery, chopped

-3 cups onion, chopped

-1/2 bag of egg noodles, or use rice or barley

-6 cloves garlic, chopped

-4T Ghee

 

Sauté the carrots, celery and onion in the ghee in a large stock pot until onion is translucent. Add garlic and sauté until fragrant. Add stock or broth, herbs, seasonings, and parsley. Simmer until veggies are cooked through. Add turkey and noodles. Cook until noodles are soft. Enjoy a large, steamy bowl of the Best Turkey Soup ever! 🙂