Turkey Wing Soup
by:
Each serving of Turkey Wing Soup (this soup is more like a main dish than a first course) consists of the meat from one wing plus broth and vegetables.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4-6
4 package turkey wings [plus a (2 pieces) of smoked turkey necks] The smoked turkey imparts a wonderful flavor to the soup Add:
1 large potato, cut in large chunks
1 1/2 cups of celery, cut in large pieces plus a couple of leafy stems
2 carrots, sliced thick
2 parsnips, sliced thick
1 large yellow onion, cut in chunks
4 sprigs of fresh thyme
1 teaspoon Italian herbs or basil leaves
2 teaspoons turmeric
2 chicken bouillon cubes (the large Knorr® brand "rectangles")
Salt and pepper to taste AFTER the soup has simmered for a couple hours.
Servings Per Recipe: 4
Amount per Serving
Calories: 240
- Total Fat: 7.5 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Cholesterol: 46.2 mg
- Sodium: 1238.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.5 g
- Sugars: 4.6 g
- Protein: 18.8 g
preparation
1. We never eat the soup the same day.
2. Add 8 cups of water to a large dutch oven. Add remaining ingredients. The soup can be made with the carcass of the Thanksgiving turkey and wings. I do not wait until Thanksgiving to make this soup so it can also be made by roasting turkey parts.
3. Allow the soup to cool, refrigerate and the next day, dinner is a mere minutes to prepare.
4. Remove the meat from the bones. You can add the meat to the broth, reheat and adjust seasonings or you can add the meat to each soup bowl and ladle the broth and vegetables over the meat.
5. With fresh bread and butter, you have a hearty meal.
Cooks' note:
You can easily prepare this soup in a slow cooker. Cook on LOW for 6 hours or on HIGH for 4 hours.
0
comments
Kathy M
October 30, 2015
looks delicious