***Turkey Stock*** cooked turkey carcass and wings 2 stalks celery with leaves 2 carrots cut in chunks 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon parsley salt black pepper 3 quarts water ***Turkey Soup*** 8 cups turkey stock 1 can (10 ounce size) stewed tomatoes 2 stalks celery, cut into chunks 2 carrots, cut into chunks 1 onion 1 can corn, drained 2 potatoes, peeled and diced 1 can green beans, drained 2 bay leaves 2 cups cubed turkey 1 can peas, drained 1/2 pound pastina or elbow pasta salt and pepper, to taste
Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining stock ingredients. Cook on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth.
Turkey Soup: Place 1st 10 ingredients in crock pot. Cook on low for 8-10 hrs. 1 hour before serving, add noodles and peas.
Added just a smidge more seasonings but otherwise followed the recipe and it turned out great. Good use for that leftover turkey carcass.
Nov 24, 2012
Just finished this morning making your soup with a little twist of my Cubab style cooking and the soup is super yummy. The whole family was over and they love it too!
Jan 2, 2010
This is the second time I'll try this in less than a year. It really isn't much work even for a very amateur cook like me.
There are also endless variations on the soup ingredients. Instead of stewed tomatoes I put in diced tomatoes. Instead of pasta I put in barley because stands up better to slow-cooking.
Dec 28, 2009
patticakes Member since: December 28, 2009
Very good.Added just about a tsp of pepper and mrs dash.Yummy
Nov 27, 2009
This makes the best turkey soup I've ever had. This is the second year in a row that I've used this recipe with our Thanksgiving turkey carcass. I leave out the tomatoes and only use 1-1/2 cups of pasta.