Turkey Frame Vegetable Soup
Ingredients
- 1 turkey carcass
- 2 carrots, chopped
- 2 stalks celery, cut into 2 inch pieces ⓘ
- 1 onions, chopped ⓘ
- 4 cloves garlic, minced ⓘ
- 4 sprigs fresh parsley ⓘ
- 12 black peppercorns ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon granules ⓘ
- 8 cups water ⓘ
- water to cover ⓘ
- 1 turnip, peeled and cubed ⓘ
- 2 parsnips, peeled and sliced ⓘ
- 3 carrots, chopped ⓘ
Instructions
- Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
- Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
- The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
- Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).