Turkey Soup With Acine De Pepe Recipes

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GENERATIONS LEFTOVER TURKEY SOUP



Generations Leftover Turkey Soup image

This is the turkey soup my grandma made, my dad made, and now I make after a holiday turkey meal. The only difference is now I roast my stock ingredients prior to simmering them courtesy of Kittencal's Homemade Deep Rich Turkey Stock/Broth recipe here on recipezaar.

Provided by Gaia22

Categories     Poultry

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 leftover turkey carcass
2 carrots, peeled
1 celery rib
1 large cooking onion, chopped (or 2 small)
1 large parsley sprig
2 bay leaves
water, to cover carcass
salt & pepper
ground cayenne pepper (optional)
2/3 lb acini di pepe pasta
saltine, garnish
salt & pepper, garnish

Steps:

  • Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
  • Remove carrots & celery stalk from pan and chop.
  • Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
  • Bring to a boil; Reduce heat to low and simmer 1-2 hours.
  • Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
  • While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
  • Add pepe to turkey soup.
  • Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
  • I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
  • Freeze leftovers in plastic tupperware for up to 6 months.

Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.2, Sodium 23.5, Carbohydrate 42.4, Fiber 2.7, Sugar 3.5, Protein 7.1

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