Homemade Turkey Soup

Homemade Turkey Soup

Did I ever mention I love to make soup? Not only is it comfort food on a cold, winter day, but the process of chopping up the ingredients and building layers of flavor is so much fun to me. Everybody in the pool! It’s so easy to do and it’s hard to mess up.

A day before I made the turkey soup, I put two turkey thighs (on the bone) in my slow cooker, seasoned them, added a little chicken broth (about 1 cup), and cooked them several hours on low. I refrigerated them until I was ready to make the soup the following day. {Save that yucky congealed broth…You’ll add it to the soup.} You can certainly use any leftover turkey you have if you cooked one recently! I’d recommend sticking with the dark meat for more flavor, though.

The wonderful thing about soup is that you add in what you like and leave out what you don’t like! I’ll tell you what I add in mine and you go from there. Let me mention that I prefer my soup a little thicker, or chunkier, rather than with too much broth. (Doesn’t Rachael Ray call that “stoup”?) Simply add more broth or water if you want more broth. Just make sure to keep tasting it to see if you need more seasoning.

Homemade Turkey Soup by Micha
Ingredients:
2 turkey thighs – seasoned, cooked, meat removed from bones, and cut up or shredded
3 tablespoons canola or vegetable oil
1 large onion (I like to use sweet or yellow)
8 carrots (not the baby carrots) – peeled and chopped
2 stalks of celery, chopped
12 oz. of fresh green beans, cut up*
2 large cloves of garlic, minced (or grated in with microplane like I do)
2 cartons (32 oz. each) of chicken broth, or turkey broth if you can find it
2-4 cups water, depending on how you like your soup
1 tsp. paprika
1 tsp. salt-free garlic and herb seasoning
1 tsp. dried parsley
1  1/2 cups uncooked Ditalini pasta
Salt and pepper to taste
*Any other veggies or additions you prefer. I like to add some frozen corn when I add the pasta.

Directions:
1. Grab a big pot and add your oil, heating it over medium to medium-high heat.
2. While that’s heating, chop up your onion and add it to the pot.
3. Chop carrots and add them to the pot. Keep stirring as you add ingredients.
4. Chop up the celery and add it to the pot.
5. Make sure you are stirring the veggies around so they all get coated with the oil and don’t burn.
6. Cut up the fresh green beans and add them in. If you don’t use fresh green beans and use frozen or canned, add them in with the pasta.
7. Add in the minced garlic. Season with salt and pepper. Stir!
8. When your veggies are softened a bit, add in that turkey “broth” that you have leftover from cooking the thighs. If you refrigerated it, it will be like a gelatin consistency. Gross, but adds flavor!
9. Pour in 2 cartons of chicken or turkey broth (total of 64 oz.).
10. Add in a few cups of water depending on how you like your soup. I add in about 2-3 cups, but you can add 4.
11. Bring to a boil.
12. While you are waiting for the boil, add in your shredded or cut up turkey.
13. Add paprika, garlic and herb seasoning, and the parsley.
14. Let simmer for about 30 minutes or more, and then add in about 1  1/2 cups Ditalini pasta (or any small pasta). Now is also when you can add frozen or canned veggies if desired, like some corn. Simmer for about 15 minutes more.
15. Taste the soup and season with salt and pepper to taste.

P.S. My daughter who doesn’t care so much for pasta loves this soup. She says it’s the Ditalini!

I’m about to go have some leftover soup for lunch now! Hope you try it!
Micha

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