Turkey Soup

Grandma's Turkey Soup Recipe: A Comforting Classic

There's nothing quite like a warm bowl of homemade soup on a chilly evening. And when that soup is made with leftover turkey, it’s even better! This recipe is my go-to for transforming leftover turkey carcass into a hearty, flavourful soup that’s both simple and satisfying. I've been making this soup for years, ever since I learned the secret from my own mother. It's a recipe that's been passed down through generations, and it's become a family favourite for good reason. The key to this soup? Cooking the noodles separately. I always cook my noodles separately, which prevents them from getting soggy and mushy. This simple step makes all the difference, ensuring every bite is perfectly cooked and full of flavour.

This recipe is incredibly versatile, too. Feel free to adjust the vegetables to your liking. Add extra carrots, celery, or even some diced potatoes for extra heartiness. Experiment with different herbs and spices to create your unique version of this classic soup. Some like it with more thyme, others might prefer a dash of rosemary or even a pinch of smoked paprika for a deeper flavor profile. The beauty of this recipe lies in its adaptability. It’s a wonderful way to use up leftover turkey, vegetables, and whatever spices happen to be in your pantry, making it a great choice for a busy weeknight meal, especially during the cooler months. I often find myself making a big batch of this and freezing portions to enjoy throughout the week. It's the ultimate comfort food.

The Process: A Step-by-Step Guide (Without the Noodles)

First, you'll start by making the broth. This is where the magic truly happens. Using the leftover turkey carcass, you'll create a rich and flavorful base for your soup. The slow simmering of the carcass with whole onions, carrots, and celery extracts all the essence of the turkey, resulting in a broth that's packed with flavor. It's a long process, about 3 hours, but the wait is well worth it! Once the broth is done, you strain it, discarding the vegetables and carcass. If you happen to find any extra meat that can be salvaged from the carcass, make sure to add it to your broth – the more the merrier!

Next, you'll sauté the chopped onions, carrots, celery and garlic in a little olive oil until fragrant. This simple step adds another layer of flavor to the soup. The vegetables are then added to the broth and simmered until tender. This is a fantastic opportunity to relax and savor the aromas wafting from your kitchen. The soft glow of the stove, the comforting sounds of simmering broth… It’s a moment of quiet peace and anticipation of a delicious meal.

Finally, the star of the show: the plum tomatoes and the thyme. I add a generous amount of plum tomatoes for that deep, rich flavour, and enough thyme to elevate the taste buds. After seasoning it according to preference, and remember, every home cook has their own secret blend of spices, it's time to ladle it into big soup bowls. The aroma alone is enough to make your mouth water! This turkey soup is more than just food; it’s a comforting memory, a taste of home, and a testament to the power of simple, well-cooked food. The best part? It’s so easy to make, even on the busiest of days.

Serving Suggestions and Variations

This soup is a wonderfully versatile dish! While you're enjoying this comforting classic, consider serving it with crusty bread for dipping, maybe a simple side salad for a touch of freshness. There are so many ways to make this soup your own. Consider adding different vegetables, such as zucchini, potatoes, or even green beans, to make it your own signature dish. Experiment with herbs like rosemary, sage, or even a hint of oregano for a unique taste. A dash of hot sauce can add a delightful kick, too. Whether you're enjoying a relaxed dinner with family or a quick meal on your own, this turkey soup is a recipe that’s sure to become a staple in your kitchen. It's the perfect embodiment of comfort food, a dish that warms the body and soul.

Step-by-step

• Make sure all the meat has been removed from carcass. Set aside.
• In a large kettle or stockpot, throw in whole onion, whole carrot, whole celery, garlic cloves and carcass. Pour water over the top until covered and mixture has 2 inch "head room". Simmer for 3 hours.
• Strain mixture and discard veggies. If you can get anymore meat off the carcass, do so and add to broth. Now you can throw the carcass out.
• In the same pot, heat a little olive oil and saute your chopped onions, garlic, celery and carrots for just about a minute on high heat, stirring constantly.
• Add the broth and simmer veggies until tender, about 20 minutes.
• Add tomatoes, thyme, noodles and cook until noodles are done.
• Correct seasoning and serve ladled up in big soup bowls.