In order to make this fragrant, flavorful, and bright kookoo sabzi, a few eggs and spices are combined with the countless bundles of green herbs that regularly take over our kitchen table. You can add any greens and spices you like, using this recipe as a guide.
| Prep Time: | 20 mins |
| Cook Time: | 10 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 quarts chicken broth
- 1 turkey carcass, skin and meat removed
- 1 onion, quartered
- 2 carrots, halved lengthwise
- 3 celery stalks, halved lengthwise
- 2 bay leaves
- 1 cup chopped carrots
- ⅓ cup chopped celery
- ¼ cup chopped onion
- 2 cups penne pasta
- 3 cups chopped cooked turkey
- 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)
Instructions
- Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
- Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
- Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
- Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
- Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
- This recipe can be adapted for the stovetop with a shorter cook time; sauté the veggies before adding them to the broth.
- Although I prefer the onion and celery to be minced, the carrots and turkey meat should be cut into larger bite-sized pieces.
- The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. The actual amount of these ingredients consumed will vary.
Nutrition Facts
| Calories | 1877 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 426 mg |
| Dietary Fiber | 5 g |
| Protein | 93 g |
| Saturated Fat | 37 g |
| Sodium | 1542 mg |
| Sugars | 8 g |
| Fat | 141 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit! Following other reviews, I spiced it up a bit more, added Cajun seasoning. I will make it again but with less pasta, it made it more like a stew than soup when it soaked up all the moisture. I had to add additional broth during cooking.
Great recipe, except …… Cook the noodles separately and ladle soup over them for individual servings. As a previous reviewer commented, the pasta/ noodles will be gummy mush if left in the pot for more than 15 minutes. Also, I recommend placing the (previously cooked) meat chunks in the slow cooker about 1/2 hour prior to serving – they’ll stay intact and not shred as much but still have time to get hot.
2hrs for noodles? They were done in 20min after adding them. Whoever cooks the noodles for 2hrs is going to have disgusting mushy noodles.
This is my go-to basic soup recipe for using leftover turkey or chicken and whatever vegetables I have on hand. I always add a few whole peppercorns to my soups, too. Corn and peas and cut up green beans work well, along with the carrots or in place of them. Sometimes I use pasta, or else rice or potatoes, depending on what I have on hand. This recipe is very versatile and you can get creative by adding garlic seasoning and a bit of red pepper flakes for a little kick. A chicken buillon cube can be added too. I make quite a few batches of soup during the cold months, and none of them ever turn out the same, but all have been excellent!
Added frozen vegetables and more seasoning than the recipe calls for. Additionally, I made this using the remaining meat from the Christmas turkey carcass. It was great.
I made it with the optional cream of mushroom soup. The soup came out creamy and delicious! However, next time I might try cook the cream of mushroom soup additional 15 minutes longer.
I’m presently making this, and it smells delicious. I can’t wait to try it. The only changes I made are, I used 2 different Turkey loins. 1 was a cracked pepper loin, and 1 was a rotisserie loin. I figured these would add more flavor. I also used vegetable liquid stock, and the chicken stock from Hormel. I can’t wait to try this. Also, I’m using garden vegetable noodles.
Overall, this soup was pretty tasty. I would not cook the noodles with the broth in the crockpot next time though- they soaked up a lot of the broth and became mushy. I would definitely cook them separately next time. Also, I added poultry seasoning to the chopped chicken and when finished, added Locatelli parmesan to the top of each serving, which seemed to be just the extra flavor that was needed (a little bland otherwise). It was really good- even my picky teenager had 2 bowls! Will be making again.
I thought that this recipe was pretty versatile. I followed the recipe pretty closely but improvised on some ingredients (like the Basil and pasta noodles) and it came out very good. Very hearty, delicious, and pretty easy to make. I will certainly make this again when I have left-over Turkey (or Chicken).
Hello ! Easy dinner!
It was easy to make just needed a little more seasonings..
For some reason when I reduced the servings to 5 it doubled the penne pasta!!!!!!! Unfortunately, although I knew it seemed too much I put it in. However the taste was fantastic, like a turkey pot pie. I will make again with the right amount of pasta.
I really liked this. I made it stovetop so I sauteed the veggies in butter before adding. Also added a little more seasoning. Will try again for sure!
Excellent
It is a great idea. Trying this now. Will see how it turns out.
I thought this was a little bland. I added chopped fresh parsley and chicken seasoning for a quick fix. Overall easy to make.