Turkey Soup with Root Vegetables

admin 26/04/20 Recipes


6 servings

Prep Time


Cook Time



1: roast turkey carcass, cut into pieces

12 cups: cold water

3 stalks: celery, chopped

2: carrots, chopped

1: Spanish onion, chopped

1/4 bunch: Italian parsley

2: bay leaves

12: whole black peppercorns


2 tablespoons: olive oil

1: red onion, chopped

2 stalks: celery, diced

2: carrots, diced

1 large: parsnip, peeled and diced

1/2 pound: rutabagas, peeled and diced

2 cloves: garlic, minced

2 tablespoons: minced Italian parsley

: salt and black pepper to taste

1 cup: uncooked orzo pasta


Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.

Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.

Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.


Calories: 276 kcal

Carbohydrates: 47.1 g

Cholesterol: 5 mg

Fat: 7.2 g

Fiber: 7.2 g

Protein: 8 g

Sodium: 157 mg

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