Try this Chunky Turkey Soup recipe, or contribute your own.
Suggest a better descriptionPlace Turkey Carcass in a large kettle, add Water, 1 Onion, Quartered, 1 Carrot, sliced into 2" pieces and 1 Celery Rib cut into 2" pieces. Slowly bring to a boil over low heat, cover and simmer for 1 1/2 hours.
Remove Meat and discard the carcass. Strain broth through a cheese cloth-lined colander.
If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using.
(Broth may be refrigerated for up to 3 days or frozen 4-6 months)
Place 2 Cups Shredded Turkey, 4 Celery Ribs, chopped; 2 Carrots, chopped; 1 Onion, chopped; uncooked Orzo pasta, Parsley, Bouillon Granules, Curry Powder, Salt, Cumin and Pepper in a large kettle. Add the broth from cooking the Turkey Carcass.
Bring to a boil. Reduce heat; Cover and Simmer for 30 minutes or until Pasta and Vegetables are tender.
Yield: 12 servings (1 1/3 C each)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 68 | ||
Calories from Fat: 5 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 42.8mg | 1 % | |
Potassium 206.2mg | 5 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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