SEARCH
More 1 Photos

The-Day-After "Turkey Soup" Recipe

Recipe by: Karla G

"This is a family-favorite and nobody knows how easy it is to make! I love that it's gluten-free!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h
  • Ready In2 h 15 m
  • 1Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
Footnotes
  • Cook's Note:
  • Chicken can be substituted for turkey to make chicken soup instead.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 144 cals
  • 2 cups diced cooked turkey
  • 1 onion, diced
  • 2 carrots, diced
  • 1 potato, peeled and diced
  • 1/4 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups turkey stock
Nutrition

Amount per serving ( 5 total)

  • Calories:
    144
    7%
  • Fat:
    3
    5%
  • Carbs:
    11.9
    4%
  • Protein:
    16.1
    32%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like