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Day-After Turkey Soup
Prep Time:
20mins
Cook Time:
1hr 5mins
Yield:
4 Quarts
Ingredients
- Carcass of one turkey (about 1½ pounds) without skin
- 8 cups low-sodium chicken broth
- 1 head garlic, halved crosswise
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 cups diced skinless turkey meat (white or dark meat)
- ½ pound green beans, trimmed and cut into 1-inch pieces
- 2 cups frozen corn kernels
- 1 large sweet potato, peeled and cut into ½-inch dice
- 1 cup small dry pasta shape, such as ditalini
- ¼ cup loosely packed fresh dill sprigs, chopped
- ½ teaspoon freshly ground black pepper
- Kosher salt
- Crusty bread for serving
Instructions
- Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes.
- Strain the soup through a fine-mesh strainer into a large bowl; discard the solids.
- Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
- Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes.
- Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes
- Stir in the dill and pepper and season to taste with salt.
- Serve with the bread and enjoy!
Posted by Lakehouse (courtesy of Food Network Kitchen) on 11th Oct 2023
