Mom's Turkey Soup Recipe
Daily Value: 2%
Low-Fat-Abs, Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||6µg||1%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
In my family, Black Friday lunch is all about the Turkey-Leftovers Sandwich, but for dinner, it's always Turkey Soup. This soup is a great — not to mention light and easy — way to continue enjoying the flavors of Thanksgiving after the big feast has come and gone.
2-3 quarts turkey stock, preferably homemade
2-3 cups shredded turkey
2 large carrots, roughly diced
1 can diced tomatoes
1 pound farfalle pasta
1 bunch fresh parsley, finely chopped
Salt and pepper, to taste
Pick the leftover meat from the turkey carcass and then use the carcass to make the soup stock. Once the stock has cooked, discard the carcass.
Keep the broth warm in the pot over medium-low heat. Add in the turkey, carrots, tomatoes. Next, add the pasta and to cook, about 6–8 minutes.
Once the pasta is cooked, add parsley and salt and pepper to taste, then it's ready to serve.