Ingredients2 h 15 m servings 144 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 144 calories; 3 g fat; 11.9 g carbohydrates; 16.1 g protein; 41 mg cholesterol; 1390 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.