Recipes

Turkey Soup with Root Vegetables

Name: Turkey Soup with Root Vegetables
Prep time: 40 min
Cook time: 220 min
Total time: 260 min
Ingredients: 1 roast turkey carcass, cut into pieces; 12 cups cold water; 3 stalks celery, chopped; 2 carrots, chopped; 1 Spanish onion, chopped; 0.25 bunch Italian parsley; 2 bay leaves; 12 whole black peppercorns; 2 tablespoons olive oil; 1 red onion, chopped; 2 stalks celery, diced; 2 carrots, diced; 1 large parsnip, peeled and diced; 0.5 pound rutabagas, peeled and diced; 2 cloves garlic, minced; 2 tablespoons minced Italian parsley; salt and black pepper to taste; 1 cup uncooked orzo pasta

4.7

(29)

19 Reviews

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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.

Recipe by kdonofrio

Published on April 3, 2019

2

Prep Time:

40 mins

Cook Time:

3 hrs 40 mins

Total Time:

4 hrs 20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 roast turkey carcass, cut into pieces
12 cups cold water
3 stalks celery, chopped
2 carrots, chopped
1 Spanish onion, chopped
¼ bunch Italian parsley
2 bay leaves
12 whole black peppercorns
2 tablespoons olive oil
1 red onion, chopped
2 stalks celery, diced
2 carrots, diced
1 large parsnip, peeled and diced
½ pound rutabagas, peeled and diced
2 cloves garlic, minced
2 tablespoons minced Italian parsley
salt and black pepper to taste
1 cup uncooked orzo pasta

Directions

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.
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.
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.

Nutrition Facts (per serving)

276	Calories
7g	Fat
47g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 276
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	7%
Cholesterol 5mg	2%
Sodium 92mg	4%
Total Carbohydrate 47g	17%
Dietary Fiber 7g	26%
Total Sugars 10g
Protein 8g
Vitamin C 29mg	147%
Calcium 110mg	8%
Iron 3mg	16%
Potassium 689mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.