Turkey Frame Vegetable Soup Recipe - Allrecipes.com
Turkey Frame Vegetable Soup Recipe
  • READY IN ABOUT 11 hrs

Turkey Frame Vegetable Soup

Recipe by  

"Turkey frame soup with vegetables and beans is a complete meal that's extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    1 hr 20 mins
  • READY IN

    10 hrs 50 mins

Directions

  1. Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
  2. Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
  3. The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
  4. Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW!

 
Most Helpful Critical Review
Jan 05, 2006

The Turkey soup has a good flavor and an interesting taste withthe additon of the turnips and parsnips. I don't think the beans were necessary to add to the overall flavor. All in all the soup was hearty and colorful.

 
Dec 28, 2005

I made this soup on Dec. 26 with the leftover turkey from a big family Christmas dinner. My grandmother always makes turkey soup the day after Christmas, and I wanted to learn to do the same. This makes a nice, tasty soup - though I did make a few minor changes. I substituted 2 yams for the parsnips and wide egg noodles for the beans. This will become a regular "after-the-holiday" meal.

 
Oct 21, 2003

This was the best poultry soup I've ever made. Even the neighbors were raving about it, as all my leftovers went to them. Followed the recipe almost to the T, except for a few more dashes of spices here and there.

 
Nov 27, 2006

This is the best homemade soup I have ever made!! So great for that Thanksgiving turkey carcass. I did not refrigerate overnight - just skimmed off the fat and it worked great. I used "Better than Bouillon" instead of granules and egg noodles instead of kidney beans and even my husband who is not a soup fan could not stop saying how good it was!!

 
Dec 31, 2006

Great tasting soup! I took another reviewers advice and substituted egg noodles for the red beans and added a small amount of onion, celery and white wine to the last step. I am not a big parsnip fan, however I really did like them in this soup. Very tasty and will be making again.

 
Dec 10, 2003

I love the way my turkey soup came out but I changed this recipe a bit. I followed the first part pretty closely except for adding about 1 cup of white wine. During the second part I added a little more white wine and pepper for flavor, 3-4 stalks chopped celery and 1 chopped onion. I skipped all of the beans and turnips. I never thought I liked parsnips but it turns out I love them in soup!

 
May 11, 2003

So far so good - I haven't actually tasted it yet - just smelled it. It does look very flavourful. My only criticism would have to do with the copious amount of thyme called for in the recipe. There's such a thing as too much of a good thyme!

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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