Turkey and Vegetable Soup | Emeril Lagasse

turkey

🥗Healthier: chicken

💰Cheaper: canned chicken

Canned chicken is often less expensive and still provides protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

Place turkey in a large stockpot. Add onion, carrots, celery, bay leaves, and enough water to cover. Season with salt. Place over medium heat and bring to a boil.

Reduce heat to medium low and let simmer for about 1 hour.

Remove from heat and strain stock through a fine mesh sieve into a large pot, reserving vegetables. Set turkey aside to cool.

When cool enough to handle, remove cooked meat from bones, cut into bite-size pieces; set aside.

Cook reserved vegetables in a skillet and cook over low heat, stirring occasionally, about 10 minutes.

Stir into stock and cook over medium-low heat until stock has reduced, and broth has intensified in flavor.

Season with salt and pepper.

Add squash, potatoes, carrots, peas, pasta, and parsley.

Stir in about 5 cups reserved turkey and let simmer until heated through.

Ladle soup into bowl. Season with additional pepper, if desired. Serve with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens