My Mom’s Turkey Soup

Chopping celery

My Mom’s Turkey Soup

My mother was a very busy pediatrician who rarely had time to cook; (my grandma lived with us and did most of that. We were very grateful as she was a superb cook.)

Thanksgiving, however, unless there were medical emergencies, was a lovely relaxed time in our house. Mom took advantage of this break to use the turkey carcass to make a delicious turkey soup chock full of vegetables, garlic, wine and chunks of turkey from the carcass. It’s also easy to make and I’ve never had any better!

I made it without noodles, but you could add whole wheat or other whole grain noodles of your choice, as now there is a good selection of these.

INGREDIENTS 

  • 1 turkey carcass, split into halves (or smaller pieces, depending on your pot)
  • 3-4 large carrots, sliced in 1/2 ” rounds
  • 1 cup celery, chopped; using “Cook’s Illustrated” magazine’s technique: wash the celery to the point that you’re using, then instead of tearing off the stalks, cut from the whole (see photo). I’ve found it much more convenient and easy.
  • 1 large onion chopped into 1/2″ pieces
  • 3-4 cloves of garlic- chopped fine. We love garlic; use as many to your taste.
  • 1 cup dry white wine
  • Turkey, chicken or vegetable broth to cover the carcass (approx. 1 quart). I use a combination of turkey broth I make from the giblets and a commercial low sodium chicken stock.
  • 1-2 Tbsp. Olive oil
  • Herbs; your choice, but make one a bay leaf.
  • No-salt seasoning (Trader Joe’s has a good one; 21 Seasoning Salute)

TO DO

1. Heat a large sauce pan, add olive oil. Sauté onions on medium heat until transparent ( approx. 5-7 min.)

2. Remove the onions, add and sauté carrots and celery in the pan. After about 7 minutes add garlic and continue for approx. 2-3 minutes, making sure garlic doesn’t burn.

3. Put the carcass in a large Dutch oven or stock pot, add the vegetables and cover to the top of the carcass with broth.

4. Add wine, bay leaf and other seasoning.

5. Bring to a boil and then turn down to low to simmer for 45 min. to 1 hour, until vegetables are tender and meat falls off the bones; or longer, depending on your timing.

6. Remove the carcass from the pot and strip off the meat- chop and return meat to the soup.

7. Serve with good whole grain toast or noodles.

Enjoy!

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