Turkey Soup for the Slow Cooker
I will share how to make soup from a turkey carcass or with just chicken broth and seasoning. It is an easy recipe and you can freeze the carcass and make the broth when it is convenient for you.
I will share how to make soup from a turkey carcass or with just chicken broth and seasoning. It is an easy recipe and you can freeze the carcass and make the broth when it is convenient for you.
- 1/2 teaspoon salt
- 1 garlic clove minced
- 2 stalks celery chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon pepper
- broth:
- 1 turkey carcass
- 1 onion
- 1 carrot
- 1 celery
- 1/2 tsp poultry seasonning
- 2 teaspoons instant chicken bouillon granules
- 12 cups water
- soup:
- 2 onions
- 2 carrots, peeled and chopped (i slice them)
- 2 cups cooked turkey shredded
- noodles uncooked your choice
- 2 tablespoons fresh parsley leaves chopped
- Carbohydrate 3.80829701653679 g
- Cholesterol 40.3763333333333 mg
- Fat 3.94912757478517 g
- Fiber 0.819213126852602 g
- Protein 10.2971153285217 g
- Saturated Fat 1.15080119017059 g
- Serving Size 1 1 Serving (318g)
- Sodium 50.908127676935 mg
- Sugar 2.98908388968418 g
- Trans Fat 0.421195949786276 g
- Calories 94 calories
Step-by-step
- Put the turkey carcass in your slow cooker at Low with an onion, celery stalk, a carrot, salt and pepper, bay leaf, 1/2 tsp poultry seasoning, 2 tsps 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 reserved turkey and noodles.
- Cook another 1/2 hour.
Extracting maximum gelatin and flavor from a leftover poultry carcass requires a lengthy low-temperature simmer rather than a rapid boil. Bones contain collagen that slowly hydrolyzes into gelatin between 160 and 180 degrees Fahrenheit, yielding a velvety stock rather than a cloudy, over-agitated liquid. Submerging the carcass fully in twelve cups of water inside a slow cooker set to low overnight for roughly ten hours allows sufficient time for this chemical breakdown.
Straining the liquid the following morning separates the spent bones and aromatics from the base stock before fresh vegetables are introduced. Discarding the thoroughly extracted bones prevents bitterness, while returning the clarified broth to the ceramic insert provides a clean foundation for the final soup stage. Mincing a single garlic clove and chopping fresh carrots, celery, and onions ensures even distribution of aromatics throughout the remaining cooking cycle.
Adding fresh vegetables and the reserved shredded turkey meat too early in the process causes the structural integrity of the produce to fail completely. Tough root vegetables require precisely four hours on high heat to soften without disintegrating into mush. Uncooked noodles go into the ceramic vessel during the final thirty minutes of cooking so they absorb starches without becoming waterlogged or pasty.
Freezing an intact turkey carcass until needed offers an efficient way to manage holiday leftovers without immediate waste. Wrapping the bones tightly in plastic and aluminum foil prevents freezer burn for up to three months. Thawing the carcass completely overnight in the refrigerator guarantees safe handling before it enters the slow cooker vessel.
