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Dan's Tasty & Healthy Turkey Soup

Making the broth

1 turkey carcass and bones

Turkey giblets (exclude the liver)

3 ribs celery

2 medium yellow onions quartered

1 tsp sea salt

½ tsp pepper

Place ingredients in a large stock pot and fully cover with water.
Bring to a rolling boil, reduce and simmer for 2 to 2&1/2 hours occasionally skimming off the foam from the top.

Let it cool to a temperature that you can comfortably work with.

Pour the ingredients through a large colander or strainer over another stock pot or large stainless steel bowl catching all of the bones, boiled veggies and loose meat.
Let the juice drip from colander into the bowl.


Cut up pieces of leftover turkey meat into bite size pieces (I usually use meat from the drumsticks and wings) removing any small bones.

Cut carrots, onions, parsley and celery root into small pieces.

Add the cut veggies, turkey and broth into the stock pot.

Add one large can of stewed tomatoes along with the juice from the can.

Add any fresh herbs or spices that you like, (sage, thyme, poultry seasoning etc.)

Bring to a boil and then add ¼ cup small pasta shells

Add sea salt & pepper to taste

Simmer for one hour.

Cool and then pour into freezable, microwaveable containers for a tasty trat on a cold winter day.

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