Reviewed: Oct. 14, 2010

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

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4 users found this review helpful

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Reviewed: 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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3 users found this review helpful

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Seattle2Sydney

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Nov. 28, 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.

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18 users found this review helpful

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ruffles

Reviewed: Dec. 5, 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.

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10 users found this review helpful

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BILL556

Reviewed: Jan. 2, 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!

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13 users found this review helpful

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KateBit

Reviewed: Mar. 6, 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.

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6 users found this review helpful

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LMS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Oct. 10, 2011

Thank you for sharing. This was easy to put together and has turned out great!

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2 users found this review helpful

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Wardy

Reviewed: Nov. 27, 2012

This is my first time making Turkey soup with root veggies and I loved it. Using Orzo made it less heavy than regular noodles. it appears as rice but it isn't. My son, who detests rice ate this with seconds and another sneak of thirds. To "Lece" Any time you have a stomach upset to something you ate, it could indicate that you are allergic to certain foods or ingredients. In this case it could be one of the root vegetables. I am allergic to rhubarb so I avoid it and use other food in its place. There are so many other vegetable options you can choose from. I do have to admit though that I did add 1 extra part of chicken stock and it may be the key to more flavor if it appears too bland. It didn't seem to be enough liquid, so in this case more was better! No other "doctoring" was necessary. My family has deemed this a Thanksgiving leftovers MUST! -- The Kitchen Therapist

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Cwoodrum

Reviewed: Dec. 2, 2012

Best turkey soup ever!! Subbed white turnip for the rutabaga, and added Bell's seasoning....perfect. And...the picture for this soup makes it look like the broth was very thin...in my case, the broth was dark, rich, and quite a bit thicker....

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2 users found this review helpful