how do i make turkey soup?

Answer 1

There are probably thousands of recipes (Google "turkey soup recipe" ... but here is our very favorite. It is SOooooo Good!!!

"I CAN'T BELIEVE IT'S TURKEY" ANTIPASTO SOUP

A great way to use up the end of a turkey, esp. with a loaf of crusty bread. The broth can be made and frozen for assembly later. The turkey meat should be frozen separately if you do this. This is for a large bird. If it's a tiny one, halve the rest of the ingredients.

1 turkey carcass from roasted bird
Few celery tops
2 medium onions, peeled and cut up
12 peppercorns
2 teas. salt (or less)
2 quarts water, or more, to cover
2 pounds hot Italian sausages
2 cans (20-oz each) of chick peas
2 cans (16-oz. each) tomatoes
1 jar (8 oz.) pimentos, drained and chopped
2 teas. Italian seasoning (basil, oregano, etc.)
½ cup sliced pitted ripe olives (I use Greek)

Bust up the carcass and put it in large kettle with onion, celery tops, salt, peppercorns and water. Heat to boiling. Cover, simmer 2 hours. Remove bones from broth and cool until they can be handled. Strip off meat and set aside. Strain broth into large bowl.

Remove sausage meat from casing. Sauté in own fat in the kettle for 10 minutes, breaking up the meat as it cooks. Stir in the turkey. Add a little salad oil if needed to brown the turkey.

Stir in 6 cups of turkey broth, chickpeas and liquid, tomatoes, pimientos and Italian seasonings. Heat to boiling; simmer, stirring once or twice, 10 minutes to blend flavors.

Ladle into large soup bowls. Float olive pieces on top.

Answer 2

Place the bones in the largest pot you have, break them up if they wont fit inside. cover with water (usually 8-12 cups)

Peel and cut up 2 large onions, 3 carrots, and 3 stalks of celery put in pot with turkey carcas. Add 1 or 2 bay leaves (optional)

Bring up to the boil then turn down to simmer slowly for 3-4 hours. Use a clean spoon to taste the broth, add any salt, pepper or herbs that you like to the broth. Simmer for another 1-2 hours. Adjust seasonings again.

Strain out the bones, and used up vegetables to get a wonderful turkey broth. When it cools down a bit remove as much of the meat from thebones as you can to add back into the soup.

Place the broth back in the pot and add any vegtables, pasta etc you like to the broth, bring back to boil turn down heat and simmer for about 30 minutes until the veggies are done, add the turkey meat back into the broth and heat through.

Serve and enjoy

Answer 3

if they have been boiling for 4 hours, there is no way they could possibly still be raw unless they are either 100 pounds each or were frozen solid when you put them in. LOL Sometimes the dark meat can look pink even though it is fully cooked. I use raw chicken or turkey to make stock all the time. If using cooked [ example- turkey carcass ] I roast the bones in the oven for awhile and then make soup out of them. good luck.

Answer 4

TURKEY SOUP

1-1/2 lbs diced, cooked turkey
3 medium turnips, peeled and diced
1 medium white onion chopped
4 slices center cut bacon, diced
1/4 lb pork sausage
1 - 12 oz can Great Northern Beans
1 - 12 oz can chicken broth (low sodium preferred)
1 - tbsp dried Herbes De Provence (sage, thyme, rosemary)
2 - tbsp olive oil (may need 1 to 2 tbs. more)
water

In dutch oven or large heavy sauce pan, add olive oil, bacon and sausage and saute at medium heat until browned. Add turnips and onions and continue to saute until turnips are softened and onions are translucent. (You may need to add a drizzle of olive oil as the turnips will draw moisture)
After the turnips and onions are ready, stir in turkey, Great Northern Beans, and chicken broth as well as 24 oz. of water. Reduce heat to low and simmer for 5 minutes. Add Herbes De Provence and stir. Continue to simmer at low heat, stirring occasionally, for 15 to 20 minutes.

Makes approx. 8 servings

Answer 5

after cleaning the turkey ,,
put the turkey with alot of watre on container to start hearting it and boiling the watrer make sure ti put onion + sault +pepper and any preferable spices on the water.. leave it 2 hours to be heated and cooked well.. u can get nice soupe..

:)

Answer 6

Hearty Turkey Soup with Parsley Dumplings

INGREDIENTS

* 1 picked over turkey carcass
* 12 cups water
* 1 1/2 cups chopped celery
* 5 carrots
* 1 yellow onion, cut into wedges
* 2 teaspoons salt
* 3/4 teaspoon dried thyme
* 1 cube chicken bouillon
* 1 bay leaf
* 6 tablespoons all-purpose flour
* 1/2 cup milk
* 1 small rutabaga, cubed
* 1/2 teaspoon ground black pepper
* 1 1/2 pounds cooked turkey, cubed
* 1/2 cup chopped fresh parsley
* 2 slices white bread, quartered
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 4 tablespoons butter, melted

DIRECTIONS

1. Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
2. Combine 6 tablespoons flour and 1/2 cup# milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
3. Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
4. While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
5. Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Answer 7

Take the leftover bones...especially dark meat bones....and onions and celery, and carrots.........and lots of water..enough to cover everything....and cook for about 1 hour ....after it boils, then down to low.

...........all done...cook your rice or noodles or whater you wish to put in it ...on the side...and then mix when you want a bowl.

I just did this....and it has a rich dark broth...and most excellent!