How to Make Turkey Soup
Use a large crockpot., Split the turkey breast bone in half, and if needed, in half again., Season to taste, and add some fresh, washed cut up parsley to the soup. , Add about 1/2 cup of uncooked alphabet noodles., Make sure that before serving to...
Step-by-Step Guide
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Step 1: Use a large crockpot.
Pour in two cans of turkey broth or chicken broth along with a package of frozen vegetables for soup; these can be found in the freezer department of any food market.
Add a can of of sliced mushrooms along with the liquid. -
Step 2: Split the turkey breast bone in half
Add the remainder of the bones.
If there is skin on them, add that also.
The seasonings from the skin adds to the flavor. ,, Cover the crock pot, and allow to cook on low for 8 hours, or on high for 4 hours, timed after it starts boiling. , When you are convinced that the bones are now bare, lift the bones out of the soup, and throw them away.
Skim the soup with the slotted spoon to make sure that no little bones remain in the soup. -
Step 3: and if needed
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Step 4: in half again.
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Step 5: Season to taste
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Step 6: and add some fresh
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Step 7: washed cut up parsley to the soup.
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Step 8: Add about 1/2 cup of uncooked alphabet noodles.
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Step 9: Make sure that before serving to lift each bone with a slotted spoon and carefully remove any remaining turkey meat from the bones
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Step 10: so that they fall into the soup.
Detailed Guide
Pour in two cans of turkey broth or chicken broth along with a package of frozen vegetables for soup; these can be found in the freezer department of any food market.
Add a can of of sliced mushrooms along with the liquid.
Add the remainder of the bones.
If there is skin on them, add that also.
The seasonings from the skin adds to the flavor. ,, Cover the crock pot, and allow to cook on low for 8 hours, or on high for 4 hours, timed after it starts boiling. , When you are convinced that the bones are now bare, lift the bones out of the soup, and throw them away.
Skim the soup with the slotted spoon to make sure that no little bones remain in the soup.
About the Author
Edward Brown
Creates helpful guides on cooking to inspire and educate readers.
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