Comforting Turkey SoupĀ 

Leftover turkey (or chicken) makes fabulous soup -- the ultimate comfort food. Our recipe is traditional, yet distinctive. We use Holland House White Cooking Wine to add a savory, light wine flavor. Yes, making soup takes time, but it’s quite easy and simmers on the stove most of the time. The result is so worth it. Skip the noodles to make this recipe Gluten Free.

Ingredients

Broth
Bones and some remaining meat from a 12-16 lb. roasted turkey
4 qts. water (16 cups)
1 bottle (16 oz.) HOLLAND HOUSE White Cooking Wine
2 large carrots, each cut in 3 pieces
2 large celery stalks, each cut in 3 pieces
1 medium onion, quartered
6 garlic cloves
2 tsp. salt
1 tsp. whole peppercorns
1 small sprig fresh rosemary or thyme, or 1/2 tsp. dried (optional)
1 bay leaf (optional)

Soup
3 cups roasted turkey meat*
2 cups diced carrots, sliced celery, and/or frozen peas
1 cup egg noodles (2 oz.)
4 cups (not packed) chopped kale, chard, escarole or turnip greens

Directions

Making the Broth
Slice off any remaining breast or thigh meat to use for sandwiches; refrigerate. Remove other pieces of meat, from drumstick as well, for soup (about 3 cups*) or for other uses; refrigerate.

Discard visible fat from turkey and skin that is not well browned. Any meat clinging to bones will add flavor to the broth. Place the whole carcass in an 8 to 12-quart pot with one or two turkey wings. Add water, cooking wine and remaining broth ingredients; cover and bring to a boil. Reduce heat; simmer 2 to 2-1/2 hours with cover ajar. Use tongs to move bones in pot once or twice as it simmers. Remove pot from heat and let sit, uncovered, about an hour to cool a bit.

Use tongs to transfer turkey bones from the pot to a large bowl.* Place a colander or strainer over another large pot. Pour broth into the colander; discard solids. Let broth sit in pot 15-20 minutes to cool more. Meanwhile, if desired remove turkey from bones to use in soup.* Skim fat off broth if you want to make soup now, or refrigerate overnight and remove fat when broth is cold. Or, broth may be frozen; see Kitchen Tips. Makes 10+ cups savory broth.

Making the Soup
Bring broth (10+ cups) with turkey meat to a boil in a large pot. Reduce heat to medium; stir in vegetables and noodles. Simmer 5-6 minutes. Stir in leafy greens; simmer 2 minutes more. Serve soup with crusty sliced baguette. Makes 8 servings, about 12 cups soup.

Kitchen Tips*
  • Turkey meat for the soup can be removed from the carcass before broth is made, or removed from bones that have simmered in the broth.
  • Finished broth may be frozen to make soup later: Use 1 or 2 containers for the skimmed broth, turkey and vegetables (not noodles or leafy greens); cover and freeze until ready to use. When soup comes to a boil, add noodles. When noodles are almost cooked, add leafy greens for 2 minutes.
  • Soup ingredients are flexible. Adjust amount of vegetables, turkey and noodles for a lighter or heartier soup. Add more Holland House white cooking wine and salt to taste.
  • For chicken broth, use a smaller pot, reduce broth ingredients by half and simmer about 1-1/2 hours. For the soup itself, use half the vegetables and noodles.
  • No time to make soup now? Wrap the turkey or chicken carcass in plastic wrap, place in a plastic bag and freeze. When ready to make broth, cook frozen carcass with broth ingredients as directed.

Nutrition

Per serving (8) with vegetables and egg noodles: 180 calories, 18g protein, 11g carb, 3g fat (1g sat. fat), 45mg chol, 1030mg sodium, 2g fiber
Comforting Turkey SoupĀ 
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