Nutritional Info

Nutrition Facts

Serving Size 1 (316g)

Calories 432
Calories from Fat 125 (29%)
Amount Per Serving %DIV
Total Fat 13.9g 21%
Saturated Fat 4.5g 23%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 220.8mg 74%
Sodium 733.2mg 32%
Potassium 516.4mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 71.5g 143%

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Recipe Description
The soup of choice for post holiday turkey adventures.  This light poultry and vegetablestock makes savory use of the bird's remains.  The bones contribute rich flavor and the meat adds substance and texture.  Stir in a generous helping of sweet napa cabbage and serve the soup on its own as a luncheon dish.  Or, if you prefer, omit the cabbage and use the broth as a base for a variety of homemade soups.
Prep time
30 min
Cook time
2 hr 30 min
Ready In
3 hr

Ingredients

Serves Tool

Serves To:USMetric
2 1/2 Quart(q)  water
1   medium onion, sliced
1   medium carrot, sliced
5 Cup(c)  napa cabbage, finely shredded
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  parsley, chopped
1 Pinch(pn)  pepper, to taste
1   roasted turkey carcass with some meat attached

Preparation

Strip turkey carcass of any large pieces of meat.  Dice enough meat to make 2 cups and set aside.  In a 5 to 6 quart pan, combine turkey carcass, water, onion and carrot.  Bring to a boil over high heat, then reduce heat, cover, and simmer for 2 hours.  Let cool slightly, then pour through a fine wire strainer set over a bowl.  Remove any remaining meat from bones.  Stir into broth along with diced turkey meat.  Discard vegetables and bones.  Return broth mixture to pan.  Skim and discard any fat from broth, then bring to a boil over high heat.  Add cabbage.  Reduce heat, cover, and simmer until cabbage is tender to bite, about 10 minutes.  Season to taste with salt and pepper.  To serve, ladle soup into bowls and garnish with parsley.

Additional notes

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Turkey Soup
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