Name: Turkey Tarragon Soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1 whole turkey carcass; 2 tablespoons canola oil; 1 cup diced carrots; 1 cup diced celery; 1/2 cup diced red onion; 12 cups water; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh parsley; 2 cups dry pasta; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

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Utilize leftover Thanksgiving turkey to make this tasty, Turkey Tarragon Soup made using the carcass, vegetables and fresh tarragon.

We had so many things going on right after Thanksgiving that I froze the turkey carcass to make a soup with later on; then pulled it out this past Sunday to make this Turkey Tarragon Soup.

I’ve heard people say that they have never made a soup using the bones, but whether it’s turkey or chicken, it’s so simple you’ll never throw out the bones again!

How do you make Turkey Tarragon Soup?

For this recipe you’ll need the turkey carcass, canola oil, celery, carrots, red onion, fresh tarragon, parsley and pasta.

Start by heating the oil in a large pot or Dutch oven; then add the celery, carrots and onions. Sauté until the onions start to become soft and translucent.

Add the turkey carcass; then fill the pot with water, making sure you cover all of the bones. Add the tarragon, parsley; then season with salt and pepper. Bring the soup to a boil; then allow to simmer for 1 hour.

Remove the bones from the soup and discard. Finally, add the pasta and simmer for another 30 minutes until the pasta is cooked through. We make this Turkey Tarragon Soup mostly after Thanksgiving, but you can make it using leftover roasted chicken as well.

Also, a lot of meat usually comes off of the bone, but if you want to add a bit more, you’re welcome to do so.

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Turkey Tarragon Soup

Utilize leftover Thanksgiving turkey to make this tasty, Turkey Tarragon Soup made using the carcass, vegetables and fresh tarragon.

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Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Course: Soup

Cuisine: American

Keyword: turkey

Servings: cups

Author: Carrie's Experimental Kitchen

Ingredients

1 whole turkey carcass
2 tablespoons canola oil
1 cup diced carrots
1 cup diced celery
1/2 cup diced red onion
12 cups water
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
2 cups dry pasta
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Start by heating the oil in a large pot or Dutch oven; then add the celery, carrots and onions. Sauté until the onions start to become soft and translucent.
Add the turkey carcass; then fill the pot with the water.
Add the tarragon, parsley; then season with salt and pepper. Bring the soup to a boil; then allow to simmer for 1 hour.
Finally, add the pasta and simmer for another 30 minutes until the pasta is cooked through.

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