Prep 30 mins
Cook 1 hr
I request this soup to be made every time my husband and I go visit his parents. Mike, AKA Mickey, makes this soup up especially for me every time! He had given me the recipe years ago, but I had not made it myself until I made it for the first time last week. As with any recipe, I have to change up at least one thing, bad habit. When I made it, the only thing I did differently was to make up my own homemade turkey stock from the leftover turkey breast carcass we had from Thanksgiving. Couldn't see it going to waste! Feel free to change up anything to your own taste or make this soup as is!! Either way, it's delicious!!!
- 1 1⁄2 lbs ground turkey (white or dark)
Diced Vegetables in your desired amounts
(feel free to add what you like) I used
- tomatoes (canned or fresh, I used one can petite diced)
- chicken broth or stock or vegetable broth or stock or turkey broth or stock
1/4-1/2 tsp each
- dried thyme
- dried basil
- dried oregano
- dried marjoram
- garlic powder
- Worcestershire sauce
- bay leaf (He uses 3, I thought that was too many, so I used 1)
- salt, and to taste or pepper, to taste
- cooked rice (we prefer orzo) or cooked orzo pasta (we prefer orzo)
- grated parmesan cheese
- In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces.
- Add diced onion, cook until it starts to soften a bit.
- Add in desired amount of broth. (I used approx 24 cups! It was a big batch!).
- Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit.
- Then add to taste, your herbs and seasonings.
- Cook until all the vegetables are tender.
- May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more.
- Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!
I really enjoyed this soup! I actually hogged the whole batch of it to bring to work for a week's worth of dinners, lol! I used packaged chicken stock, all the recommended herbs and spices, one large can of diced tomatoes, one can of Homestyle Veg-all (along with some fresh chopped carrots and celery), and one small can of baby potatoes (clearing out some pantry space). I probably added about 12 cups of stock, and I added a big scoop of some leftover cooked Mexican rice. If I didn't have the rice in the fridge, I probably would've went with orzo, but oh well. Very yummy, and so versatile too! Thanks for posting! Made for PAC Spring 2014