Turkey Soup in the Slow Cooker
This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poultry seasoning. You can freeze the carcass and make the broth when convenient for you.
This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poultry seasoning. You can freeze the carcass and make the broth when convenient for you.
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon pepper
- 1 turkey carcass
- 1 onion
- 1 carrot
- 1 celery
- 2 teaspoons instant chicken bouillon granules
- 12 cups water
- 2 onions
- noodles uncooked your choice
- 2 tablespoons fresh parsley leaves chopped
- 1/2 teaspoon poultry seasoning
- 2 stalks celery chopped
- 1 leaf
- 2 slice them)
- 2 cups turkey shredded (include reserved turkey from above)
- Carbohydrate 7.45302409987012 g
- Cholesterol 24.323 mg
- Fat 1.31463382478517 g
- Fiber 1.90894227520077 g
- Protein 9.09324241185508 g
- Saturated Fat 0.406337440170592 g
- Serving Size 1 1 serving(s) (357g)
- Sodium 54.0683360122718 mg
- Sugar 5.54408182466935 g
- Trans Fat 0.256402199786275 g
- Calories 73 calories
Step-by-step
- Put the turkey carcass in your slow cooker on Low with an onion, celery stalk, a carrot, salt and pepper, bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water.
- Cook on Low overnight.
- Next morning, strain the both and pour it back in the slow cooker.
- Remove turkey meat from bones, set meat aside.
- In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
- Cook at High for 4 hours; add turkey, noodles, and parsley.
- Cook another 1/2 hour.
- Enjoy!
How much water actually fits over a large poultry frame without overflowing the ceramic insert? Standard slow cookers hold between six and seven quarts, meaning twelve cups of water plus an entire carcass pushes capacity limits to the absolute edge. Reducing the liquid volume by twenty percent concentrates the gelatin extracted from the bones while keeping the appliance safely below the rim. Storing the frozen skeleton until a weekend frees up kitchen attention allows for unhurried processing without crowding counter space.
Extracting maximum body from connective tissue requires sustained low heat over eight to twelve hours, breaking down collagen into soluble gelatin that coats the palate. Simmering bones alongside aromatic vegetables like onions, carrots, and celery introduces glutamates that mingle with the rendered poultry fats, forming a savory foundation. Adding fresh herbs such as thyme and parsley toward the final thirty minutes prevents volatile essential oils from evaporating completely during the prolonged cooking cycle.
Adjusting yields downward requires scaling aromatics and seasonings proportionally to maintain salinity balance, keeping bouillon granules around one-quarter teaspoon per serving of liquid. Doubling the batch necessitates swapping smaller slow cookers for a stockpot on the stovetop, since overloading the heating element prevents proper thermal convection. Monitoring the liquid level ensures ingredients remain fully submerged throughout the extended extraction phase.
Stirring uncooked noodles directly into the simmering broth during the last thirty minutes releases starches that thicken the final consistency naturally. Choosing extruded wheat pasta over delicate egg ribbons prevents structural collapse during prolonged exposure to moist heat. Cooling leftover portions rapidly within two hours prevents bacterial growth before transferring sealed containers to refrigerator storage for up to four days.
