How to Make Turkey Soup Recipe

Turkey soup is classic comfort food that everyone loves. This recipe has become even more accessible thanks to our new Instant Pot Pressure Cookers. They cook food faster and better than any other pressure cooker. If you want to try something new, check out these recipes using Instant Pots today.

Pressure cookers are ideal for slow-cooking soups and stews because they seal flavor and nutrients, retain moisture, and create tender meat. Here's how to make your favorite turkey soup recipe with an instant pot.

Turkey soup is made from chicken broth, onions, carrots, celery, parsley, salt, pepper, bay leaves, and garlic. The soup is usually served cold.

Turkey soup is made by boiling meat, vegetables, and spices together for about 1 hour until tender. The main ingredients include beef, lamb, chicken, potatoes, carrots, onions, garlic, bay leaves, black pepper, and salt. Turkey soup is served cold and is often eaten at room temperature.

Tools we need

A pressure cooker makes cooking quick and convenient. The Instant Pot is a smart kitchen appliance designed to cook meals automatically at high temperatures and pressures without overcooking or burning ingredients.

This recipe requires no special equipment, so it is perfect for beginners who don't have much experience preparing food. In addition, it also has a low-calorie count compared to other soups.

How to make turkey soup

This soup can also be prepared using fresh or frozen poultry. If using fresh meat, brown the chopped turkey breast before adding other ingredients. Cook until cooked through. Add vegetables such as carrots, celery, onions, green beans, parsley, thyme, bay leaves, and salt and pepper. Simmer for 15 minutes. Serve hot.

Recipe-1

• Prep time: 15 min
• Cook Time: 4 hours
• Serving: 6-8 people
• Cooking Difficulty: tricky
• Cuisine: American
• Course type: Main course
• calories: 302

Nutrition Information

• NUTRITION FACTS (PER SERVING)
• 302
• CALORIES
• 9g
• FAT
• 22g
• CARBS
• 33g
• PROTEIN

Ingredients

For stock

• One turkey carcass, preferably with drippings and giblets but excluding the liver, from a previously carved whole turkey.
• Chilled liquid
• One yellow onion, sliced thinly or chopped in quarters
• Roughly sliced carrots: 1 to 2 (can include tops)
• An assortment of parsley leaves
• Fresh thyme (1–2 sprigs) or dried thyme (1 teaspoon)
• Only one bay leaf
• Some celery leaves and a single celery rib (roughly chopped)
• Between 5 and 10 peppercorns
• Fine, kosher salt
• Black pepper that has recently been ground

In the broth

• 3–4 quarts of freshly produced turkey stock.
• Cubed carrots, onions, and celery, equaling 1 to 1 1/2 cups
• Fresh parsley (2 to 4 tablespoons)
• Two minced garlic cloves
• Two teaspoons of poultry seasoning, ground sage, thyme, marjoram, and/or a bouillon cube (more to taste).
• 2–4 cups of cooked turkey that has been diced or shredded
• Freshly ground black pepper and kosher salt to taste.
• Dry rice or egg noodles, 4-8 ounces (optional, skip egg noodles for gluten-free version)

Directions

1. Cooking the Turkey Base Stock
2. You can use the meat for sandwiches or add it to the soup after the stock has been produced.
3. Throw the carcass, the veggies, and the drippings into a big pot and cover it with water.
4. Fill a large stock pot (at least 8 to 12 quarts, depending on the size of the turkey) with cold water until it covers the turkey carcass, neck (if you haven't roasted it with the turkey), and excess skin and bones by an inch.
5. Toss in the giblets (excluding the liver) and the leftover drippings from making the gravy. Throw in some celery tips, a bay leaf, some peppercorns, a parsley sprig, some thyme, a thickly sliced onion, some chopped carrots, and some chopped celery.
6. Heat to boiling, lower heat to a simmer, and remove foam:
7. Over high heat, bring the stock to a boil; once boiling, reduce the heat to maintain a gentle simmer. You should periodically check the store as it simmers and remove any frothy debris that rises to the surface.
8. Season your turkey with salt and pepper: 1 teaspoon and 1/2 teaspoon of ground black pepper.
9. Boil for a minimum of 4 hours
10. Keep the lid off the pot and let it simmer while you remove the foam that rises to the top.
11. After 4 hours at a low simmer, remove the bones and vegetables and strain the stock. The stock should next be pushed through a fine-mesh filter.
12. If you're planning on using the stock for soup later, you might want to reduce it by simmering it longer. This will make the stock more concentrated and more straightforward to store.

The Turkey Soup

In a large pot, melt the butter or olive oil over medium heat. You can use turkey fat that has been extracted from the stock. Mix a quarter of each carrot, onion, and celery (about a cup each). Soften the onions by cooking them for around 10 minutes.

Then, add the garlic, stock, and seasonings, and simmer for an additional minute, so the garlic becomes fragrant. Next, pour in the store. Finally, toss in some parsley, salt, pepper, poultry seasoning, and (optionally) sage, thyme, marjoram, and/or a bouillon cube.

More cooking time may be required to ensure the vegetables are fully cooked.

Mix in the rice or noodles. Noodles should be cooked for 4 minutes if added. If you're cooking rice with it, add it in the last 15 minutes.

Take some of the leftover turkey meat you set aside previously and shred it into small pieces. Then, to reheat the turkey, give it another minute in the oven.

Season with salt and pepper to taste.

Recipe-2

• Prep time: 15 min
• Cook Time: 3 hours
• Serving: 10 people
• Cooking Difficulty: tricky
• Cuisine: American
• Course type: Main course
• Calories: 140

Nutrition Information

140 Calories, 3 1/2g Total Fat, 15g Protein, 13g Total Carbohydrate, 2g Sugars

Ingredients

• Turkey carcass (around 12 cups) 3 quarts (24 cups) water
• Salt, one teaspoon
• Pepper, 1/2 tsp.
• Spice it up with some sage or poultry seasoning—1/4 teaspoon
• Bay Leaf, Dried, One
• A half cup of raw pearl barley
• Thinly slice three medium-sized carrots (1 1/2 cups).
• One Cup of Finely Chopped Onions
• Two cut medium celery stalks (1 cup)
• 3.0 ounces of cooked turkey, diced
• Two Tablespoons of Finely Chopped Fresh Parsley Leaves

Directions 

Prepare a 6-quart Dutch oven by breaking up the turkey carcass. Throw in some water, salt, pepper, poultry spice, and a bay leaf. Bring to a boil over high heat, then turn down to a simmer. Simmer, covered, for 1 hour and 30 minutes.

Remove the floating residue with a spoon. Take the time to take the meat, bones, and bay leaf out of the broth and let it cool. When the meat has cooled enough to be handled, separate it from the bones and cut it into small pieces. Discard the bay leaf and the bones.

Get rid of the excess fat floating on top of the liquid. Blend in some barley. Bring to a boil, then decrease the heat to low. Cover and cook over low heat for 30 minutes, checking and stirring occasionally.

Add 3 cups of cooked turkey and the turkey meat that was removed from the bones and set aside in the pan. Tenderize the veggies and barley by simmering them uncovered for 20 to 25 minutes while stirring occasionally. Add some chopped parsley and mix.

Recipe-3

• Prep time: 15 min
• Cook Time: 3 hours
• Serving: 10 people
• Cooking Difficulty: tricky
• Cuisine: American
• Course type: Main course
• calories: 140

Ingredients

• Three bay leaves
• Three teaspoons of thyme
• 1 tbsp parsley
• Three teaspoons of chopped parsley
• Two teaspoons of chicken seasoning
• Two Tablespoons of Salt
• 1.5 grams of ground ginger
• The size of an onion (chopped)
• Five hefty carrots (chopped)
• Cut celery into four pieces (chopped)
• a dish of shredded turkey
• Carrots
• 4 Tablespoons Flour
• Ice cubes and 1 cup of cold water

Directions

1. Fill a big kettle with water and add the turkey carcass. Boil, then reduce heat and simmer for 5 or 6 hours.
2. Turkey soup can be made by straining the broth into a dish and saving the bones and flesh for later use.
3. Return the broth to the cooking vessel. In a saucepan, heat to a simmer and add the dry ingredients, which need to be cooked at a low simmer for 12 to 1 hour.
4. To get a thicker paste, combine Flour, Ice cubes, and 1 cup of cold water and cook for another minute or two while stirring in a soup.
5. The food should be tasted and seasoned to your liking.

How to Store the recipe?

The best way to store recipes is in a digital format, such as PDFs, Word documents, HTML files, etc. If you want to print out your formula, use a printer that can scan directly into a computer.

What Did Everyone Think about the recipe?

People chose this recipe as a guideline, especially the spices. Some people said they needed to add some garlic and used egg noodles instead of barley. It was fresh tasting but was missing something. Other than that, a great way to use up the turkey.

Recipe tips about the recipe

Using a giant turkey carcass, you might have to break some of the meat apart to fit everything into one container.

Don't use too much salt.

If you don't have a fine mesh strainer, you can strain the broth through several layers of cheese paper or wet newspapers instead.

Leave off the rice and noodles if you're trying to avoid gluten or keep your carb intake down. Instead, Turkey and vegetables make a delicious soup on their own.

You can also add diced fresh or canned tomatoes. Finally, a soup can get a good kick from a dash or two of Tabasco.

When the broth has been cooking for 20 minutes, stir in a large handful of chopped parsley and mix thoroughly to brighten the color and enhance the broth's flavor.

You can use a large turkey carcass to make delicious stock by placing it into a slow cooker or soup pot with enough room for the liquid to slowly circu­late around the meat. To get a beautiful rich brown color, add an unpeeled quarter of an orange with the peel still attached.

Barley is a popular choice as a soup grain since it retains its texture and flavor after being simmered and reheated repeatedly.

Remove as much of the turkey breast from the bone as possible. If there is any left stuck to the bone, don't discard it. It will add flavor to the broth. Instead, put the leftover turkey breast into the refrigerator until the Homemade Turkey Broth is almost finished cooking.

How long does it take to cook?

Cooking takes about 15 minutes per meal. The average person consumes 2,000 calories daily, which equals approximately 20 pounds of food yearly. Assuming that the average person eats three meals daily (breakfast, lunch, and dinner), cooking for one week would require about 120 hours of work.

However, if we double the number of calories consumed daily (for example, 4,000 calories), the cooking time increases to 240 hours.

Statistics

This soup is 90% about delicious homemade turkey stock.

Source: theendlessmeal.com

This turkey soup is 100% delicious and what I consider to be the best turkey soup recipe out there.

Source: theforkedspoon.com

I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your soup.

Source: thekitchenmagpie.com

What can People change with the recipe?

People let the stock simmer for an extra hour to make it healthier before storing it in the fridge for the night.

The next day, they prepared the soup with the leftover turkey and spiced it up with some more ingredients in addition to the poultry seasoning: a can of Italian diced tomatoes, a bay leaf, and 4 tsp of curry. 

At the very end, add some baby greens and no-yolk egg noodles soaked in a quarter cup of cream. An all-time classic that makes an abundance of leftovers for the freezer.

How to make Turkey Soup Recipe [FAQs]

1. What is celery soup made of?

Celery Soup is made from celery, chicken stock, lemon juice, salt, pepper, and butter.

2. What is an excellent herb to add to soup?

Good herbs to add to soups are parsley, basil, cilantro, thyme, rosemary, sage, oregano, dill, chives, fennel, bay leaves, garlic, onion, leeks, celery, carrots, pumpkin seeds, and peppercorns.

3. How long can you keep a turkey carcass to make soup?

You can keep them for up to two days if they are frozen.

4. What spices go well with celery?

Celery goes excellent with curry.

5. Is oregano used in soups?

Oregano is commonly used for cooking with vegetables, meat, fish, poultry, pasta dishes, salads, and other foods. In addition, it can be added to tomato-based sauces, stews, casseroles, soup, and chili.

Conclusion

So, there you got it. Now you can give minimal effort to make this delicious turkey soup. If you don't want to cook this recipe over and over, then avoid this recipe at your dinner parties (just kidding). This turkey soup is so good that people will demand it more and more. Then don't waste your time and just try it. Wait before you leave we suggest you to check this (weekly meal plan for chicken).