Turkey Soup with Homemade Bone Broth
The first thing I do if I or someone in my house is sick is make homemade Turkey (or Chicken) Soup. And I almost always have homemade bone broth on hand as well as all the other ingredients. Soup is love in a bowl.
No, I use them if I have them, but dried herbs are perfectly fine.
Does turkey or chicken soup cure the cold or flu?
Well, there is no actual cure for either the cold or the flu, but I personally believe that it does help fight them. There has been serious debate over this for years. However, I know how it makes me feel, and that’s part of the battle when you’re feeling sick.
Do I need to cook my noodles separately or with the soup?
You can do it either way, but there are some nice bonuses if you cook them separate. 1., Your soup can be gluten-free for those who prefer it or need it to be. 2., You’ll have a better chance that your noodles are not too soggy. 3., You can control how many noodles go into your bowl.
Other Great Soup Recipes
Chicken (Pozole) Posolé
Cabbage Roll Soup | Optional Keto Variations
Cauliflower & Fennel Coconut Curry Soup
Scroll below recipe for step-by-step instructions
Turkey Soup with Homemade Bone Broth
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Fresh Thyme *see notes if using dried
- 2 Tablespoons Fresh Marjoram or oregano – *see notes if using dried
- 1 Teaspoon Dry Rubbed Sage
- 1 Tablespoon Fresh Parsley
- 1.5 Cups Yellow Onion about 1 medium -chopped
- 1.5 Cups Carrots about 2 large – chopped
- 1.25 Cups Celery about 2 large – chopped
- 5 Large Garlic Cloves minced
- 3 Cups Cooked Turkey or chicken – cubed or torn
- 8 Cups Homemade Roasted Turkey Bone broth or stock
- 1 Cup Water or more if desired
- .5 Pound Farfalle Dried Pasta cooked separately to avoid a soggy noodle
- Salt and Pepper to taste
Instructions
- Wash, trim and cut up all vegetables.
- Start boiling a separate pot of salted water for pasta, but don’t cook pasta yet.
- Heat up dutch oven to medium high. Drizzle with 2 tablespoons of olive oil. Add Mirepoix (carrots, onions and celery) to the pan and a large pinch of salt. Sauté for 8-10 minutes, stirring occasionally until veggies are tender.
- Add minced garlic and herbs and cook for one more minute.
- Pour 8 cups of bone broth or stock into the pot along with another large pinch of salt, about 1/2 teaspoon of ground black pepper and 1 cup of water.
- Add turkey (or chicken) to the pot and bring to a boil or high simmer and cook for about 15 minutes.
- Add dry pasta to boiling water (not the soup). Taste soup and add more seasoning if needed. If you want more broth, you can add that now, but remember to taste and adjust seasoning again.
- Drain pasta and add however much you want to your bowl, then spoon soup over pasta.
Notes
Nutrition
Step-By-Step Instructions:
Wash, trim and cut up all vegetables.
Start boiling a separate pot of salted water for pasta, but don’t cook pasta yet.
Heat up dutch oven to medium high. Drizzle with 2 tablespoons of olive oil. Add Mirepoix (carrots, onions and celery) to the pan and a large pinch of salt. Sauté for 8-10 minutes, stirring occasionally until veggies are tender.
Add minced garlic and herbs and cook for one more minute.
Pour 8 cups of bone broth or stock into the pot along with another large pinch of salt, about 1/2 teaspoon of ground black pepper and 1 cup of water.
Add turkey (or chicken) to the pot and bring to a boil or high simmer and cook for about 15 minutes.
Add dry pasta to boiling water (not the soup). Taste soup and add more seasoning if needed. If you want more broth, you can add that now, but remember to taste and adjust seasoning again.
Drain pasta and add however much you want to your bowl, then spoon soup over pasta.
