Turkey Soup with Root Vegetables Recipe - Allrecipes.com
Turkey Soup with Root Vegetables Recipe
  • READY IN 4+ hrs

Turkey Soup with Root Vegetables

Recipe by  

"A recipe for Thanksgiving leftovers. Instead of the turkey carcass, you can use 3 to 4 pounds of turkey necks, backs, and wings. Serve the soup with Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    40 mins
  • COOK

    3 hrs 40 mins
  • READY IN

    4 hrs 20 mins

Directions

  1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
  2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
  3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2009

i thought this was a delicious, savory and seasonal fall dish. i had never made anything with parsnips or rutabaga before so it was also sort of exciting. i'm not sure why the recipe didn't actually include turkey itself, but i added that along with some mushrooms and red pepper. also, we had stuff our turkey with rosemary and thyme so i added that to the stock. great soup that everyone enjoyed.

 
Most Helpful Critical Review
Dec 30, 2010

I was quite disappointed with this recipe. It sat wrong in my stomach and I burped it for hours afterwards. It was kinda bland and not at all as good as the other reviewers said. I followed the recipe exactly, other than subbing brown rice for the orzo. We won't make this again :-(

 

24 Ratings

Jan 04, 2010

I just made this soup and it is excellent! Very flavorful. I didn't add the orzo as there were already so many vegetables, but I hope to do so next time. I baked the turkey carcass overnight in water first to make the broth stronger-- I don't think 3 hours would have done it. I added the turkey meat when finished, as well as an extra clove of garlic. You can't go wrong with this soup!

 
Dec 07, 2009

I love soups & stews in the winter months and this is so good. The rutabaga and parsnip give this just the right hint of sweetness. My teenaged grand daughter, having eaten neither, really liked it as I think this would be excellent using just bullion cubes.

 
Oct 18, 2010

Turkey soup has always been a challenge for me. Mine always came out short on flavor. With this recipe, the homemade stock makes all the difference--well worth the effort. Although the only spices are salt and pepper, the combination of the roasted turkey flavor with the subtle nuance the root vegetables add is wonderful. This was a clear winner with my family too. The nutritional info has to be wrong, though. I can't see where 2,200+ calories per serving is right.

 
Jan 08, 2013

Fantastic soup. My favourite soup for turkey leftovers yet!! Thanks so much.

 
Oct 15, 2010

This broth has great flavor...so good! I will use this recipe everytime I make a turkey.

 
Aug 28, 2011

The kids (including the guest kid) each had four servings of this soup, so I'd have to give it a thumbs up. I did add a little tiny bit of chopped meat to it.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 157 mg
  • 6%

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

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