| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 leeks (white and light green parts only), thinly sliced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 parsnips, chopped
- 4 quarts Turkey Broth, recipe follows
- Kosher salt
- 1 small head escarole, chopped
- 2 wide strips lemon zest (removed with a vegetable peeler)
- 3 cups chopped leftover roast turkey (skin removed)
- 1 cup farfalline or other small pasta
- Juice of 1/2 lemon
- 1/4 cup chopped fresh dill and/or parsley (optional)
- 1 turkey carcass (from a roasted bird)
- 2 onions, cut into chunks
- 2 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 bunch fresh parsley
- 4 cloves garlic, smashed (unpeeled)
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
- Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
- Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
- Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
- Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
- Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
- Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Reviews
I make this soup every year after Thanksgiving! Both the stock and the soup are so easy. If my husband dares to throw away my carcass, I just use bone broth or stock in a box.
I can’t wait to make this soup after Thanksgiving! I have also made it with boneless chicken thighs if I don’t have turkey. Also, if you can’t find escarole, try 2 cups of baby spinach when you add the pasta.
This soup is an annual tradition on Black Friday. Dare I say, it’s even better than my grandmother’s turkey soup!
I make this soup each year the Fri after Thanksgiving and it’s delicious!! The dill is essential — I make the pasta separately and add it to each bowl as I warm the soup —
This was excellent, probably one of the best turkey soup recipes I have tried.