Ingredients2 h 15 m servings 144
- Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
- Cook's Note:
- Chicken can be substituted for turkey to make chicken soup instead.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 144 calories; 3 11.9 16.1 41 1390 Full nutrition
ReviewsRead all reviews 7
I made this vary similar but added baby spinach and fresh parsley at the end and turned thee heat off. I set aside some to freeze and then added 1/2 cup broken whole wheat linguini to the rest o...
Yes this wAs very good I never measure or use spices as directed. Just a pinch of this dash of that....But this was really tasty....
Tasted great! This is a good recipe to use up all of the leftover ingredients from Thanksgiving. I never use all of the potatoes, carrots, and celery that I buy. I added fresh rosemary, sage, a...
Very flavorful and filling. I reduced the cooking time to about an hour, just until the vegetables are tender.
Quick and easy with fresh stock and tukey. I did not simmmer for 2 hours. Just until the vegtables are tender.
Super easy and pretty hearty for a turkey soup. It was a meal in itself!