A Delicious Turkey Soup Prepared with Leftover Roasted Turkey
We cooked a turkey some time ago while friends were in town and saved the carcass. After three days of eating delicious leftover turkey for dinner and sandwiches for lunch, my wife wanted to make soup with turkey stock and winter vegetables.
Without a recipe, she threw a bunch of ingredients in the pot and let them cook. The result, an incredible creamy turkey soup….the best I’ve ever tasted. Here’s her recipe.
Roast Turkey Soup with Winter Vegetables
- 1 roasted turkey carcass water bouquet garni
- 2 large carrots chopped
- 1 large parsnip chopped
- 2 turnips chopped
- 3 stalks of celery chopped celery leaves from stalks
- 6 medium potatoes chopped
- Salt and Pepper
- Simple prep for a delicious soup. Chop the carrots, parsnips, turnips celery and potatoes. Prepare the bouquet garni. Now start cooking.
- Place the carcass (and trimmed legs and wings) in a heavy bottomed soup pot and add enough water to cover the turkey carcass and then some.
- Add bouquet garni and simmer until the meat falls off the bone, approximately 4-5 hours.
- Remove the bouquet garni and strain the soup. Add the broth back to the pot along with all the meat that fell off the carcass. Remove any meat still on the bones and add it back to the pot.
- Add carrots, parsnip, turnips, celery leaves and continue to simmer 1-2 hours.
- Add salt & pepper to taste and then add the potatoes & celery, simmer 30 - 45 minutes.
- Serve with fresh bread.