Homemade Turkey Soup - from scratch

October 9, 2017

INTROduction:

“Don’t throw out the carcass!”  Famous words from my mother.  There were no carcasses going into our garbage - guaranteed.  These gems help turn a basic pot of water into the most rich flavourful stock, and a perfect base for your Homemade Turkey Soup!

BACKground:

I’ve been intolerant to nitrates and gluten for years.  That being said I make my own stocks which allows me to control what goes in them.  In fact I make most anything I eat from scratch including sauces and condiments.  Healthy cooking = happy belly!

 

HEALTy option:  When possible I buy meats from our local butcher.  The turkey I used in this stock is free range, grain fed and antibiotic free.  No nasty stuff in my stock I tell ya!

 

The carcass for this soup is from our Thanksgiving Turkey.  It was juicy and delicious!  

LET’S cook Stock:

Place the carcass in a large stock pot.  I like to break down the turkey into large pieces which helps ensure all ingredients fit nicely.

Add the carrots, celery, onion, bay leaves, peppercorns, parsley, basil, oregano, garlic and salt.  Add the water – should be about 1 to 2 inches above the turkey.

TIP:  Remove only the outer layer of the onions and don’t peel the carrots – clean them of course.  This helps give your stocks or broths that nice light brown colour.

Turn the heat to high and bring to a boil. 

 

Turn the heat to low and bring to a slow simmer and loosely cover.

 

As always, taste periodically and adjust seasonings, primarily salt and pepper, after 2 hours. 

 

Simmer for approximately a total of 3.  The longer you cook the more depth the stock will have in terms of flavour.

 

Turn off the heat and let cool for 1 hour.

 

Skim off fat with a large spoon and discard.  Remove the ingredients with a slotted spoon.

Keep pieces of turkey and discard remaining ingredients.  I get roughly 1 to 2 cups of turkey, which I put back into the soup.

 

Strain the stock with a strainer or cheese cloth into another large pot.  If you want your stock less grainy, use a cheesecloth.

And there it is!  Rich, flavourful, delicious and healthy stock!

LET’S cook Stock:

Cook your noodles or rice based on the package directions – let cool and set aside.

 

HEALTy option:  There are many gluten free options out there these days.  I find the products are getting easier to cook with, and frankly as good as wheat based noodles.  I typically use a rice based noodle.  I’ve been playing around with chick pea and lentil based noodles as well, which are great in soups and pasta dishes.

 

Add the carrots, celery and turkey meat to the stock.

 

Turn the heat to high and bring to a boil. 

 

Turn the heat to medium and bring to a slow boil and loosely cover.  Boil until vegetables are tender – approximately 20 to 30 minutes depending on the size of your chopped vegetables.

 

Taste and adjust seasoning.

 

Turn off the heat.  Ladle the hot soup into bowls and add ¼ cup of the noodles or rice to each bowl.

 

Garnish with green onions and serve!

 

CLICK HERE TO PRINT OR SAVE THE RECIPE!  

 

Cool Well!  Eat Well!

 

Prep Time:  20 mins

Cooking Time:  3.5 hrs

Serves:  8 - 10

 

Stock Ingredients:

·       1 leftover turkey carcass – broken down into large pieces

·       3 carrots – cleaned & cut into 2 – 3 “ pieces

·       3 celery stalks – cleaned and cut into 2 – 3” pieces

·       2 onions – outer layer removed and quartered

·       3 bay leaves

·       12 peppercorns

·       1 tsp dried parsley

·       1 tsp dried basil

·       1 tsp dried oregano

·       2 cloves garlic – peeled

·       1 tsp salt

·       4 quarts water

 

Soup Ingredients:

·       2 cups cooked noodles or rice

·       turkey stock

·       3 carrots – peeled and diced

·       3 celery stalks – cleaned and diced

·       2 cups leftover turkey meat cubed

·       salt and fresh ground pepper to taste

·       1 green onion – cleaned and thinly sliced for garnish

 

Stock Instructions:

1.     Place the carcass in a large stock pot

2.     Add carrots, celery, onion, bay leaves, peppercorns, parsley, basil, oregano, garlic and salt

3.     Add the water – should be about 1 to 2 inches above the turkey

4.     Turn heat to high - bring to a boil

5.     Turn heat to low - bring to a slow simmer and loosely cover

6.     Taste and adjust seasonings after 2 hours

7.     Simmer for approximately 3 hours total

8.     Turn off heat and let cool for 1 hour

9.     Skim off fat with a large spoon and discard

10.  Remove the ingredients with a slotted spoon

11.  Keep any large pieces of turkey and discard remaining ingredients

12.  Strain the stock with a strainer or cheese cloth into another large pot

 

Soup Instructions:

1.     Cook noodles or rice based on package directions – let cool and set aside

2.     Add carrots, celery and turkey meat to the stock

3.     Turn heat to high – bring to a boil

4.     Turn heat to medium – bring to a slow boil and loosely cover

5.     Boil until vegetables are tender – approximately 20 to 30 minutes

6.     Taste and adjust seasoning

7.     Turn off heat

8.     Ladle hot soup into bowls and add ¼ cup noodles or rice to each bowl

9.     Garnish with green onions and serve

 

Cook Well!  Eat Well!

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