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
- 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
In a medium sauce pan, add turkey neck, and 3 cups water. Boil turkey neck on medium heat for 30 minutes.
Reduce heat to low medium. Add bullion cubes, garlic powder, salt and pepper. Stir.
Add in diced onions, carrots and celery, cover and let simmer, stirring occasionally for 30 minutes.
Add in remaining water and rice or pasta. Cook on low for 20 minutes until rice has softened or pasta is aldente.
*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.
Adjust the taste with salt and pepper.
This recipe can easily be doubled, tripled, or quadrupled for a larger crowd.