Turkey Soup for the Slow-Cooker
Broth Ingredients:
1 turkey carcass (See*Note)
Soup Ingredients:
1 turkey carcass (See*Note)
2 bay leaves
1 onion
1 stalk of celery
1 carrot, peeled
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon poultry seasoning
2 Tablespoons instant chicken bouillon granules
12 cups of water
Soup Ingredients:
1 large garlic clove, minced
1/2 cup diced onion
2 stalks of celery, thinly sliced
3 carrots, peeled and sliced thin (See *Note)
1/2 teaspoon of salt
1/16 teaspoon ground black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried parsley flakes
2 cups cooked turkey (dark & light meat) cut-up
8-oz. (2 cups) uncooked Rotini (spiral shaped pasts)
Reserved turkey, that was cooked with the broth
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To make the broth: Put the turkey carcass, bay leaves, onion, celery, carrots, salt, pepper, poultry seasoning, chicken bouillon granules, and the 12 cups of water in a 16-quart slow cooker. (Be sure to use a 16-quaert slow-cooker.)
To make the broth: Put the turkey carcass, bay leaves, onion, celery, carrots, salt, pepper, poultry seasoning, chicken bouillon granules, and the 12 cups of water in a 16-quart slow cooker. (Be sure to use a 16-quaert slow-cooker.)
Cover, and cook overnight on the low setting. (I cooked mine for 12 hours.)
The next morning, remove the turkey carcass, and set it aside.
Remove and discard the bay leaves, onion, celery, and carcass.
Strain the broth, and then pour it back in the slow-cooker. (After I strained the broth, I found I ended up with 10-1/2 cups of the broth.) Remove turkey meat from the bones, and then set the meat aside. (I place the meat in a container and in the fridge,)
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To make the soup: In the slow-cooker along with the broth, add the garlic, onion, celery, carrots, salt, pepper, basil, marjoram, thyme and parsley.
The next morning, remove the turkey carcass, and set it aside.
Remove and discard the bay leaves, onion, celery, and carcass.
Strain the broth, and then pour it back in the slow-cooker. (After I strained the broth, I found I ended up with 10-1/2 cups of the broth.) Remove turkey meat from the bones, and then set the meat aside. (I place the meat in a container and in the fridge,)
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To make the soup: In the slow-cooker along with the broth, add the garlic, onion, celery, carrots, salt, pepper, basil, marjoram, thyme and parsley.
Cover, and cook on "High" for 4 hours.
Add the 2 cups of the cooked turkey, the reserved turkey, and the pasta; cover, and cook on "High" for 30 minutes.
Ladle soup into bowls, cups, or mugs.
Ladle soup into bowls, cups, or mugs.
Yields: 8 to 10 servings
*Note: I've made this soup numerous times and using the carcass from either a 16, 18, or a 19 lb. turkey. Also, if desired, you can substitute 12-ounces of sliced baby carrots in place of the 3 carrots.
*Note: I've made this soup numerous times and using the carcass from either a 16, 18, or a 19 lb. turkey. Also, if desired, you can substitute 12-ounces of sliced baby carrots in place of the 3 carrots.
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