In the UK, we eat our turkeys at Christmas. As a kid, turkey soup was one of the things I used to look forward to after the holiday. Dad always bought a humungous bird, and after we’d all had a surfeit of post holiday cold cuts and curries, my mother used to cut off what meat was left on the turkey and simmer the carcass up with some aromatics to make a deliciously rich broth. This went into a veggie rich minestrone soup that announced the turkey’s final hurrah and the Christmas season’s finale.
- Heat oil in a stockpot over medium-high heat.
- Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, thyme, celery, and carrot and cook until tender, about 7-10 minutes. Do not let the vegetables brown.
- Add the broth and bring to a boil. Lower the heat and let simmer for 20 minutes.
- 10 minutes before serving, add the pasta and continue to simmer for 5 minutes.
- Stir in the turkey, lemon juice and lemon zest, and cook for 3 minutes until heated through. Add the spinach leaves and cook until wilted and bright green, about 2 minutes. Serve immediately topped with freshly grated Parmesan cheese.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 celery rib, cut into a small dice
- 1 medium carrot, cut into a small dice
- 1 (15-ounce) can whole peeled tomatoes, drained and chopped
- 6 cups Turkey Bone Stock or chicken broth
- ¼ cup whole wheat macaroni
- 2 cups diced leftover turkey meat
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups packed spinach leaves, washed and roughly chopped
- Parmesan cheese, as needed (optional)
Ann's Tips and Tricks
If you cook a turkey for the Holidays, using its carcass to make Turkey Bone Stock is easy enough to do, and well worth the effort. Bag and freeze it in quart bags to add to wonderful flavor to soups and stews over the winter months.
Equal amounts of chicken can be substituted for turkey in this recipe without too much change in flavor.