Reviewed: Mar. 10, 2009

This was soooooooo good! Even my picky husband loved this vegetable soup. I followed the recipe exactley (no noodles needed), except I only let the broth refrigerate a couple of hours, instead of over night. I can't wait for next Thanksgiving, so I can make it with my leftover turkey again.

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Dec. 12, 2008

Yummy this soup came out great... i just added a couple things... I made the stock like it said ...added 2 boulion cubes...and about a half of bottle of apple spiced wine...sooooo goood!! it just gives it this hint of sweet...savory....YUMMY!!

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Jade

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Reviewed: Nov. 30, 2008

Tasty and easy way to finish all the yummy bits left on your turkey. I was a little off-put by the amount of garlic it called for, but went ahead and put the whole four cloves in. What a difference it made in the flavor of the stock! I didn't let my stock sit overnight, but instead let it stand on the stovetop and cool for 30 minutes - I found it to be plenty of time for the fat to separate. After successfully cooking my first turkey, this made for an easy meal the day after Thanksgiving.

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Carrie

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Reviewed: Dec. 29, 2007

This soup tasted fine, but a bit bland. Most of the flavor came from the delicious turkey stock, but the finish on the recipe left much to be desired. Next time I would throw in some sage, or maybe cook some wild rice in with the stock to give it more body. Not bad at all, but certainly not great. On a positive note, I've never considered putting turnips or parsnips in a poultry soup, and they were GREAT!

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dstomko

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Reviewed: 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.

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Shauna

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Reviewed: 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!!

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Reviewer:

Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 5, 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.

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Chef Jeff

Cooking Level: Professional

Living In: Saint Augustine, Florida, USA

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Reviewed: 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.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Dec. 7, 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!

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SMASON39

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Middlebury, Vermont, USA

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Reviewed: Dec. 1, 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!

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CASTLEBAILEY

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Reviewed: Nov. 12, 2003

This is easy to make and very tasty! I would not change a thing!

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Reviewer:

LauraF

Cooking Level: Expert

Home Town: Simi Valley, California, USA

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Reviewed: Nov. 12, 2002

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.

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BIGGITY

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Reviewed: Oct. 16, 2002

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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