Turkey Soup 101
October 30, 2010 
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- Pour the stock into a large soup pot or slow cooker. Turn it on medium heat.
- Add a bay leaf and a teaspoon each of rosemary, parsley and thyme, or marjoram, sage and poultry seasoning. Whatever flavours appeal to you.
- Chop up equal amounts of onion, carrot and celery. Add to the pot. (You can also add any extra veggies you have on hand, turnip, parsnip, green beans, zucchini, cauliflower.) The basic recipe is the triumvirate of celery, carrot and onion.
- Throw in a handful of rice and/or some barley or even noodles if you prefer (or all three, it is up to you, soup is flexible).
- Add the chopped turkey meat.
- Simmer until the rice is cooked and the veggies are tender, about 30 minutes.
- Season with salt and pepper to taste and voila! Turkey soup! This also freezes really well.
With Canadian Thanksgiving behind us and Christmas up ahead, I thought a tutorial on Turkey soup might be in order. Classic, good for what ails you, simple turkey soup!
First you make the stock. After dinner, take the turkey carcass and pop it into a large pot or slow cooker. You can break up the bones a bit if you have to. Top it with cold water up to an inch over the carcass. Throw in an onion, a bay leaf or two, some parsley and rosemary and even some stuffing if you have any left over (good for seasoning and thickening). Simmer for about 4 hours or overnight in the slow cooker.
Strain the stock and throw away all the bones, you can keep any bits of turkey that look good to add to the soup later. Let it sit for a bit and then skim off the fat or you can put it in the fridge and let it cool completely, the fat will harden and you can take it all off.
Now for the soup!
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