How to Make Turkey Vegetable Soup - A Step-by-Step Guide

The winter season calls for warm and comforting meals, and nothing fits the bill quite like a hearty bowl of homemade soup. Turkey vegetable soup is a great way to use up leftover turkey from a holiday feast, and it's also a delicious and nutritious dish to enjoy any time of the year. Packed with tender chunks of turkey, an abundance of colorful vegetables, and flavorful seasonings, this soup is a satisfying and wholesome meal that the whole family will love.

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Ingredients

  • 6 cups turkey pan drippings, fat skimmed
  • 8 cups water
  • 2 turkey legs
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ground black pepper to taste
  • ¼ cup all-purpose flour
  • ½ cup milk
  • 2 cups cubed cooked turkey
  • 6 red potatoes, diced
  • ½ onion, quartered and sliced
  • 3 carrots, sliced
  • 2 stalks celery, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 10
  • Yield: 10 servings

  • In 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.
  • Whisk 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.
  • Nutrition

    194 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 61mg
    • Sodium: 778mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 5mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 449mg