Turkey Vegetable Soup
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
64
Spice
56
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Turkey (cubed cooked)8 cups
Water2 cloves
Garlic (crushed)1
Bay Leaf1 tsp
Dried Thyme1 cup
All-Purpose Flour1 cup
Milk2 stalks
Celery (sliced)Directions:
1
In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper
2
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
3
Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup
4
Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup
5
Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes
6
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