Spend $75 plus and receive free shipping across North America. Use Code SAVE10 at Checkout to receive 10% off on all ON SALE items. Check back often as sale items change monthly

Turkey Soup

Turkey Soup

Turkey Soup Recipe for Fall or after that big Christmas Turkey Dinner.  Thought I'd share how I make my Turkey soup with you all. This recipe makes about 16-18 cups of soup on average.

If you are new to soup making, here's a quick way I make my Turkey Soup. This soup is sure to warm you up on a cold Fall or Winter's Day! I hope you will try it out for yourself.1.  Roast a small turkey or whatever size you want. (I stuffed mine. for my Thanksgiving Dinner).  The next day, I deboned it simply by pulling the majority of the meat off of it. I set about 3 cups of the light and dark meat aside for the soup in the fridge after cutting it up. I froze all the other meat for future casseroles.2.  In a large stockpot pot, add about 10 cups of water, place the turkey bones, skin, leftover stuffing, and drippings. 

3.  Add 1 medium onion, about 4 large carrots and 4 stalks of celery cut up.Add 2 tsp celtic sea salt, 2 tsp garlic granules, 6 tbsp Organika Ginger Bone Broth Powder or your favorite bone broth. Adld 1 tsp ground pepper, 2 tsp dried sage, 1/2 tsp coriander, and 3 tbsp oregano.

4.  Bring to a boil on stovetop and then simmer covered on low heat for about 3 hours.

5.  Remove bones and skin from pot and add another chopped onion, 4 carrots, 1 1/2 c corn, 4 stalks celery, 4 large potatoes, (I used 2 c leftover mashed potatoes and a 1/2 of a cooked butternut squash), a mix of rice, barley, dried lentils and dried split peas that have been rinsed well. (About 2 cups) or use more potatoes or about 2 cups of dried pasta.

6.  Add another tsp celtic salt and any additional spices if you so desire.

7.  Cook for another 1 1/2 hours on medium heat, stirring occassionally.

 Important:  If using pasta noodles, instead of dried lentils or dried barley and rice mixture, cook for about 1/2 an hour or your noodles will go like mush. I actually prefer lentils or potatoes for that reason.Enjoy hot soup for supper or scoop into small freezer containers. Let cool before putting lids on. Label and place in your freezer.**Use frozen soup within the next 3 months.* It's always nice to have something a hearty soup you can grab from your freezer for days when you just don't feel like cooking or for those times you find out you are getting unexpected company the next day.  Simply thaw it out and reheat it in a saucepan and serve hot.

Leave a comment

Please note, comments must be approved before they are published