The BEST Homemade Turkey Soup Ever
from Ginny Love’s
“Some people roast turkey at Christmas just so they can eat turkey soup a few days later.” – Ginny Love
Yup, that would be me!
- Large Soup Pot w/ lid
- measuring cups
- strainer/ sieve
- cutting board
- garlic press
- 1 – 2 diced onions
- 2 – 3 peeled & diced carrots
- 2 – 4 diced celery stalks
- 3 Tbsp. melted unsalted butter (I used Ghee)
- 12 Cups homemade Turkey broth
- 1 – 2 pressed or minced garlic cloves
- 2 – 3 Cups chopped turkey meat
- 1/2 – 3/4 Cups uncooked Rice or Barley
- Salt & freshly ground pepper for taste
Heat pots on medium.
Once pot is warm add unsalted butter or Ghee.
As butter begins to melt, add diced carrots, celery and onions.
Saute until soft. Below.
Once softened, add pressed or minced garlic. Above.
Let garlic cook for a minute or two before adding the stock.
[I added 14 Cups stock to my large pot and
10 Cups stock to my smaller pot.]
While the homemade turkey stock comes to a boil (above)
chop the turkey meat (below).
I divided the meat for my two batches:
4+ Cups for the large pot w/ Barley
2+ Cups for the smaller pot w/ Rice
This is the rice I used.
Once the stock comes to a boil, turn down heat to a simmer.
Add the grains and meat.
Add 1/2 Cup Brown Rice (rinsed and drained).
[I added the rice to my smaller pot.]
Add 1/2 to 3/4 Cups of pot barley (rinsed and drained).
[I added the barley to my larger pot.]
Or maybe you would like a combination?
Adding a cup of Pasta is another option.
Add chopped turkey meat.
Cover. Simmer for 45 minutes.
(until rice or barley is cooked through)
I find that when I reheat soup on the stove the next day it tastes even better,
rather than reheating it in the microwave.
This soup freezes well.
Be sure to cool overnight in the refrigerator before transferring to plastic freezer containers.