Turkey soup is a staple comfort food around my house. Making soup from the leftover turkey is as much a part of a holiday, as eating the turkey itself! Turkey for me is a three day process; day 1 brine, day 2 roast, day 3 stock & soup. Thank goodness we usually have an extra day off for holidays!
I always keep a container of Mom's Turkey Soup in the freezer. It's perfect for days when you need some comfort, or you're just not feeling well.
Feel free to substitute a roast chicken in place of the turkey for stock and meat, it is equally tasty. Or if you prefer to use purchased stock, go for it.
I hope you enjoy a bowl of my mom's homemade comfort this holiday season,
Krista
Mom's Turkey Soup
For the Stock:
Ingredients
1 onion, sliced
1-2 carrots, cut into 2" pieces
1-2 celery ribs, cut into 2" pieces
herbs (fresh thyme, sage, rosemary, stems and leaves)
salt and pepper
turkey carcass & leftover bones
10 cups water
Method
In a large stock pot add onion, carrots, celery, herbs, salt and pepper, turkey carcass (and bones) and water. Bring to a boil, then simmer for 2-3 hours. Stir occasionally and skim any foam that comes to the surface. Allow stock to cool. Take carcass out & pick off any remaining meat. Set meat aside for soup. Pour stock and remaining herbs and vegetables through a mesh sieve. Discard vegetables and set stock aside until ready to make soup. Stock can be frozen at this point if using at a different time.
For the soup:
Ingredients
1 tablespoon olive oil
3 carrots, cut in half lengthwise, then diced
3 celery ribs, cut into 1/2" pieces on a bias
1 onion diced
broth (from recipe above, strained again if needed or 8-10 cups of store-bought if using)
*1 tablespoon vegetable (or chicken) Better Than Bouillon (my mom always uses 1 package of OXO chicken bouillon)
1 cup turkey meat, diced - reserved from cooked turkey leftovers, or from cooked stock carcass
herbs (fresh thyme & a few rosemary leaves)
1 teaspoon dried oregano
1 bay leaf
2 drops Worcestershire sauce
1/2 cup pot barley, rinsed (my mom always uses 1/3 cup rinsed long grain rice)
salt and pepper, to taste
parsley chopped or fresh thyme sprigs, garnish
*Optional: 1 tablespoon vegetable (or chicken) Better Than Bouillon (my mom always uses 1 package of OXO chicken bouillon)
I've found in recent years that I don't need to add the bouillon - the flavours from the stock and the brined turkey provide enough flavour.
Method
In a large stock pot over medium heat, add olive oil, onion, celery and carrots. Cook until onions are slightly translucent and vegetables just start to soften. To stock pot and vegetable mixture add broth, vegetable Better Than Bouillon (optional), turkey meat, herbs, oregano, bay leaf, Worcestershire sauce, pot barley and salt and pepper. Bring to boil & simmer for 1-2 hours, stirring occasionally. Serve with toasted crusty bread.
*Recipe Notes: While the combination of onion, celery and carrots is an important flavour base of the turkey soup (the vegetable trio combination is called a mirepoix), the addition of other vegetables is entirely up to you. I often add extra parsnips around the holidays (from this holiday side dish) or other cut root vegetables. I dice the extra vegetables and add them to the soup as well. Feel free to add what you like or whatever is in your fridge!
Delicious soup