Directions:
- Combine the turkey carcass and the bouquet garni in 16 cups of water in a stock pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones.
- Remove carcass and remove any meat from it. Discard bones and reserve meat.
- Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight.
- Scrape any fat that has solidified on the surface of the broth.
- Add the vegetables to the broth, and simmer, covered, for 45 minutes, or until the vegetables are tender.
- Season soup to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.23 Kcal (482 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 276.48mg | 12% | |
| Potassium | 974.92mg | 21% | |
| Total Carbs | 25.56g | 9% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 9.04g | 36% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 54mg | 90% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 0.4mg | 2% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 29.33 Kcal (123 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 70.38mg | 12% | |
| Potassium | 248.17mg | 21% | |
| Total Carbs | 6.51g | 9% | |
| Sugars | 3.74g | 59% | |
| Dietary Fiber | 2.3g | 36% | |
| Protein | 1.04g | 8% | |
| Vitamin C | 13.7mg | 90% | |
| Vitamin A | 0.3mg | 36% | |
| Iron | 0.1mg | 2% | |
| Calcium | 35.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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