5 Responses to “Homemade Turkey Soup”

  1. Tara Marie December 2, 2009 at 9:42 AM #

    Your photos came out great (especially the eyeball 🙂 )

    My stock recipe is very similar–I don’t chop my onion, I throw it in whole with the skin on (it makes a darker stock) and I also put celery in my stock.

    In the soup I put carrots, corn, onions and celery (and, of course, turkey). I’d put in peas and string beans too, but the son doesn’t like peas and the husband doesn’t like string beans.

    The precooking of the noodles is a great idea. My mistake this time was cooking the noodles in the soup and my soup almost became a weird turkey noodle stew.

  2. Jane December 2, 2009 at 11:57 AM #

    Making stock seems so intimidating to me. And time consuming. I think that’s the appeal of Ms. Rachel Ray and her – whip out this gourmet seeming meal in less than 20 minutes.

  3. Annmarie December 2, 2009 at 9:44 PM #

    I make chicken stock sometimes but I have found I love the penzey’s chicken starter. It’s good and easy.

  4. Sela Carsen December 4, 2009 at 8:15 AM #

    I’m so lazy, I don’t even put veggies in my stock. Just fill up the stock pot, throw in the stripped carcass with some salt and pepper and let ‘er boil.

    Once the stock is done and drained, I leave about 2 1/2 qts for soup, then portion out and freeze the rest.

    Make a light to medium blond roux of 1/2 cup butter and 1/2 cup flour (yeah baby!) Add chopped up carrots, onions and celery and cook for about 10 min before adding the stock, what’s left of the turkey meat, 1 cup of rice, and some fresh sprigs of thyme. Cover and simmer for 20, then add 1 cup of cream or, *sigh* I guess you could use half-and-half, simmer for another 5 and voila!
    Cream of Turkey and Rice Soup!

  5. Annmarie January 5, 2010 at 11:24 AM #

    Mama called this morning asking for a turkey soup recipe. I remembered yours and shared it with her. She is excited to try it! Thanks!

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