2 stalks celery with leaves, cut in chunks 2 carrots peeled and cut in chunks 2 bay leaves 1/2 teaspoon dried basil 1/2 teaspoon dried parsley salt black pepper 3 quarts water turkey soup 8 cups turkey stock 1 can (10 ounce size) stewed tomatoes 2 stalks celery, sliced

Turkey bones soup crock pot. Add the carrot, celery, potato, salt, garlic powder, and italian seasoning, stirring to combine. Broths and stocks are simple to make in the slow cooker. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.

Cook for another 3 hours in the slow cooker on low. Add onion, carrots, celery, garlic, turkey, stock, thyme, dried italian herbs, salt, and pepper to the crock pot. Web 1199 648 jump to recipe jump to video print recipe don’t throw away those turkey bones and make a rich flavorful stock in your slow cooker, use this stock for soups and stews.

Web step by step chop the vegetables and add to slow cooker. Add the fresh thyme, bay leaf and rosemary. Next morning, strain the both and pour it back in the slow cooker.

Web 1 large onion, coarsely chopped 4 cloves garlic, coarsely chopped 2 tablespoons of apple cider vinegar i say “the equivalent” because i save up the carrot peelings, celery tops, and odd pieces of onion while making thanksgiving dinner and use those odds and ends instead of tossing them out. Remove turkey meat from bones, set meat aside. Web stovetop instructions heat a large pot or dutch oven over medium high heat.

Stir the ham hock and cubed turkey (or ham) into the soup mixture, and then cover the pot. Let simmer until the veggies are tender. On top of the turkey.

Remove carcass from stock and set aside to cool. If you prefer your turkey soup with a creamy touch, consider stirring in a cup of heavy cream or a can of condensed cream of chicken soup to achieve that desired creaminess. Carefully strain broth, discard solids, and transfer broth to a bowl.