Add the water, onion wedges, salt and bay leaves.

Turkey soup recipe raw turkey. Add water, salt, pepper, poultry seasoning and bay leaf. Add the flour and cook for 3 minutes, stirring constantly, until all the vegetables are coated. Return to stock along with rice, onion, celery, carrots, bay leaf and.

Slowly bring to a boil over low heat; Return broth to the pan. Web add carrots and celery and sweat until translucent, about 3 minutes.

I use raw turkey thighs. As the bones break down, they add a lovely richness to the broth. Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock;

Web slowly add dry sherry and 6 cups of the broth (if using), stirring constantly, until thoroughly combined. Remove the cover and check to see that the rice and carrots have softened. With the stock ready, it is time to complete the soup.

Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender. Leftover turkey & noodle soup 5 ratings Season with salt and pepper to taste.

Web homemade turkey soup ▢ 1 teaspoon olive oil ▢ 1 medium onion (minced) ▢ 3 large carrots (chopped) ▢ 4 stalks celery (chopped) ▢ 6 cups turkey stock ▢ 3 cups reserved turkey meat (see notes) ▢ sea salt (to taste) ▢ optional: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Web why you’ll love this turkey soup recipe.