Turkey Vegetable Soup

This hearty turkey soup, full of turkey meat and fresh vegetables, makes a great meal. If using dumplings, add them and their broth to the soup, and simmer for 20 more minutes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 194 Calories

Ingredients

• ½ cup milk
• ¼ cup all-purpose flour
• ground black pepper to taste
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 turkey legs
• 2 stalks celery, sliced
• 2 cloves garlic, crushed
• 8 cups water
• 3 carrots, sliced
• 2 cups cubed cooked turkey
• 6 red potatoes, diced
• 6 cups turkey pan drippings, fat skimmed
• ½ onion, quartered and sliced

Recipe Instructions

Step 1

In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. 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. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup.

Step 2

Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. 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.