Friday Turkey-Vegetable Soup 101
300 mins (cooking 300)
16 ingredients
6 servings
The most common way of making leftover turkey soup is to toss the carcass and vegetables into a pot and simmer with water until the broth is flavorful. That's a good beginning, but the flavor is also cooked out of the turkey meat and vegetables (and you have to look out for the little pieces of bone in your soup!!) It's a better idea to treat this broth as the first step in the soup-making process.

Categories:  poultry , meat , soups-&-stews , turkey ,
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Serving Size (172.55 g)
Servings 6
Amount per Serving
Calories 684.12 Calories from Fat 477.63
% Daily Value *
Total Fat 53.07g 489.85%
Saturated Fat 16.0g 480.11%
Trans Fat 0.29g %
Cholesterol 165.28mg 330.56%
Sodium 3994.76mg 998.69%
Total Carbohydrate 5.23g 10.46%
Dietary Fiber 0.02 g 0.5%
Sugars 0.02 g %
Protein 46.8g 561.56%
Vitamin A 123.37IU% Vitamin C 0.31mg%
Calcium 17.47mg% Iron 3.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, medium carrot, turkey carcass, parsley sprigs, dried thyme, large, medium carrots, celery ribs, soup, fresh parsley, freshly ground black pepper