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Turkey Vegetable Soup Recipe

Recipe by: Amanda Grubb Davidson

"This hearty turkey soup makes an excellent meal! Use leftover turkey meat and drippings along with vegetables. Add dumplings for a delicious meal!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In2 h
  • 1In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer, and cover the pot; simmer until the turkey meat is starting to fall from the bones, about 30 minutes. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup.
  • 2Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. Mix in the cubed cooked turkey meat, red potatoes, onion, carrots, and celery; cover the pot again, and simmer until the celery is tender, about 30 more minutes.
Footnotes
  • Cook's Note
  • Add dumplings for a delicious meal! Rolled Dumplings by Jessica are the perfect dumplings for this hearty soup.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 194 cals
  • 6 cups turkey pan drippings, fat skimmed
  • 8 cups water
  • 2 turkey legs
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 2 cups cubed cooked turkey
  • 6 red potatoes, diced
  • 1/2 onion, quartered and sliced
  • 3 carrots, sliced
  • 2 stalks celery, sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    194
    10%
  • Fat:
    4.9
    8%
  • Carbs:
    11
    4%
  • Protein:
    25
    50%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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