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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Katie Koziolek of Hartland, Minnesota notes, I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles. Ingredients:
turkey broth: |
1 leftover turkey carcass |
8 cups water |
1 teaspoon chicken bouillon granules |
1 celery rib with leaves |
1 small onion, halved |
1 carrot |
3 whole peppercorns |
1 garlic clove |
1 teaspoon seasoned salt |
1 teaspoon dried thyme |
turkey vegetable soup: |
8 cups turkey broth |
2 teaspoons chicken bouillon granules |
1/2 to 3/4 teaspoon pepper |
4 cups sliced carrots, celery, green beans and/or other vegetables |
3/4 cup chopped onion |
4 cups diced cooked turkey |
Directions:
1. Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
2. For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
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