Here is the Turkey Soup I made the other day from my Homemade Turkey Stock . I couldn’t wait to eat it after spending the previous night being tortured by the delicious aroma of the turkey stock simmering. They should make a scented candle or something with that smell! Ha!
I whipped up some Baking Powder Biscuits to go with the soup and I was in Heaven! There is nothing better on a cold day than a hot bowl of homemade turkey soup.
The ingredients listed are just what I happened to put in this batch of soup. The beauty of homemade soup is that you can put anything you want in it. If you want to add green beans or corn or whatever – just throw it in there. If you have certain spices that you like to use with your turkey – just throw them in there. It really is a matter of personal taste.
Also, if you don’t have any homemade turkey stock on hand, just use canned turkey or chicken broth. It won’t be as delicious as homemade broth, but it will still be good.
- 6-8 cups turkey stock (broth)
- 2 Tbsp oil
- 1 clove garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 3-4 potatoes, diced
- ½ cup fresh parsley, chopped
- seasoning to taste (ground sage, thyme, bay leaves, rosemary, salt & pepper)
- 2 cups shredded cooked turkey
- In large soup pot, saute garlic, carrots, celery and onions until the onions are translucent.
- Add the turkey stock, diced potatoes and parsley.
- Bring the soup to a boil and then immediately reduce the heat to simmer until the vegetables are tender. Taste the soup as it is simmering and add the seasonings a little at a time to get to your desired taste.
- Once the vegetables are tender and the soup is seasoned to your taste, add the shredded cooked turkey and heat through.
Here is how mine went:
Here are the vegetables I used. I hadn’t diced the potatoes yet and I didn’t use all that garlic! Just one clove of it!
I sauteed the carrots, celery, onion and garlic in the oil just until the onions were translucent. I think doing this brings out the flavor of the veggies more. If you wanted to skip this step and just throw all of the veggies into the soup raw then you can do that too, but I like them like this better.
This is the turkey stock that I made the night before. I took it out of the fridge and skimmed off most of the fat that had hardened on the top. I had more stock than I needed for one batch of soup, so I put half of this in the freezer for another batch another day. It will keep in the freezer for 4 – 6 months.
Here are my diced potatoes and chopped parsley.
I added the turkey stock, potatoes and parsley to the sauteed vegetables. I brought the soup to a boil and then turned the heat down right away to a simmer.
After the soup was heated, I tasted it to see what spices I wanted to add. I had added the spices above when I made the turkey stock, but after tasting the soup, I realized it needed some more flavor. I ended up adding 2 more bay leaves, more sage and thyme and some more salt and pepper. The trick is to not add too much at a time because once you put it in there, you can’t take it out.
You just have to add a bit of this and that while tasting it as you go to get to a flavor that you like.
Once the vegetables were tender and the spices were where I wanted them, I added the leftover turkey from our turkey dinner the other night.
When the turkey was heated through, I dished up the soup! It was so good! Comfort food for sure!
Following is the video of me making the soup! This video is a bit of a mess! Ha! We thought we had finished it and sat down to eat our soup and I realized I forgot to put the turkey in it! The most important part! Doh! So, we had to dump our soup back into the pot and redo the end of the video! Ha! Lots of extra yammering going on and I also noticed that I kept saying I added only one more bay leaf when I really added two.
Anyway, you might notice in the video that the soup I dish out into the bowl has no turkey in it! Too funny!