With Thanksgiving in the books for 2014, and I hope it was a good one for all, it seemed like a good time to show off my turkey soup recipe which has been in my family for years. My Dad used to make this as one of his specialties and everyone that visited for the holidays always wanted to take some home. My daughter even swears that it can cure the common cold!
It’s a simple thing to start after the turkey has been carved up. Just throw all the bones in a large pot and start it simmering for the rest of the day. Then just add the extra ingredients and you’ll have soup for lunch or dinner the next day. I like to add lots of veggies, like celery, carrots and limas but you can add green beans, peas or even a stir fry assortment to suit your taste. And you can add just about any pasta or rice to the mix. My Dad always used pastina, which comes out great, but I have also used orzo, alphabet noodles (which kids love) as well as rice. Great for warming up the family on cold days and it freezes well too for later in the winter season.
- All bones, legs and wings from a 14-18 lb turkey
- 1/2 large onion, chopped
- 3-4 stalks celery, chopped
- 3-4 carrots, chopped
- 8-oz package frozen lima beans
- 1 cup pastina/pasta or gluten free pasta (I use Flora Stelline N. 31 Wheat Semolina)
- 1 cup fresh parsley, firmly packed, chopped
- 4 cups turkey, chopped
- Salt & pepper to taste
Place bones in a tall, large pot and cover with water. Heat to boiling then turn down, cover, and simmer for 6-8 hours or longer. The longer you can let it simmer, the more taste it will have.
When it has simmered long enough, strain the broth through a colander so it will catch the bones. Rinse out the pot then return the broth to the pot.
Return liquid to boil and add onion, celery, carrots and lima beans. Cook for 15 minutes. Note, if you are using a longer cooking pasta then it can also go in with the vegetables. Since pastina takes only a few minutes to cook, add after the vegetables are done and cook according to package directions. Add parsley and stir.
While vegetables are cooking, remove turkey from the soup bones, chop and set aside. Add to soup mix when it has completed cooking. Salt and pepper to taste.
Makes 10-12 servings.
Note: This can be made with 2 roasting chickens for a great chicken soup.
Here are the perfect kitchen gadgets to help with this recipe.