From DN Recipes by David Nagy · Food & Beverage

Turkey Soup

Published

Ingredients
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • A few sprigs of fresh parsley leaves, chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 8 cups chicken broth, can sub turkey broth or stock
  • 1 bay leaf
  • 3 cups leftover turkey, diced/shredded
  • 1 cup bowtie or other small pasta, uncooked
Seasonings
  • 1 tsp EACH: dried basil, oregano, parsley, mustard powder
  • ¼ tsp EACH: ground sage, pepper. thyme
  • 2 tsp Umami (optional)

Instructions
  1. Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
  2. (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
  3. Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
  4. Simmer gently, uncovered, for 15 minutes.
  5. Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
  6. See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!