Turkey Neck Soup
Turkey Neck Soup
A delicious way to use every part of the Turkey... and adds an additional dish to your holiday menu!
Servings 6 Cups
Ingredients
- 1 Turkey neck washed
- 1 Medium Onion peeled and diced
- 2 Medium Carrots peeled and diced
- 2 Large Stalks celery diced
- 2 tsp Garlic powder
- 2-3 Chicken bullion cubes
- 2 tsp Pepper
- 1 tsp Salt
- 5 Cups Water
- 1 Tbsp Butter
- 1/2 Cup Rice or mini pasta
- Salt and pepper to taste
Instructions
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In a medium sauce pan, add turkey neck, and 3 cups water. Boil turkey neck on medium heat for 30 minutes.
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Reduce heat to low medium. Add bullion cubes, garlic powder, salt and pepper. Stir.
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Add in diced onions, carrots and celery, cover and let simmer, stirring occasionally for 30 minutes.
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Add in remaining water and rice or pasta. Cook on low for 20 minutes until rice has softened or pasta is aldente.
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*NOTE: You may need to add a little more water at this point due to the pasta or rice absorbing the liquid. If so, add enough to cover ingredients to make a broth and add an additional bullion cube for taste.
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Adjust the taste with salt and pepper.
Recipe Notes
This recipe can easily be doubled, tripled, or quadrupled for a larger crowd.
