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Ma's Turkey Soup

Our family typically does two turkeys a year. One at Thanksgiving and one for Christmas. Both deep fried, obviously-there's no other way to eat a turkey. Most families eat left over turkey sandwiches or just reheat the same meal they ate a few hours earlier. My family eats turkey soup. My dad, who makes the world's best fried turkey, would agree that the best part about frying a turkey is the soup ma makes with the leftovers. Today, I decided I wanted to share that recipe with the world. You're welcome.

Coach has been feeling a little under the weather all week, and actually left work yesterday because he was feeling so terrible. Luckily, I was craving Festival Style turkey legs for dinner so I had already taken them out of the freezer! After Coach said he was feeling sick, I thought this was the perfect opportunity to make Mom's soup! I used the amazing Pioneer Woman's recipe for turkey legs found here. This is where I didn't exactly follow mom's recipe, simply because I didn't have a turkey carcass (sorry-there's no better term..) to use for the broth. Other than that, I stuck to the recipe. Why mess with perfection?!

Here's the recipe, as written by my lovely mother.


My Turkey Soup recipe isn’t written down, I made the soup as I went along…just winged it and now it’s a tradition!

Take the deep fried turkey carcass (most of the meat removed and/or eaten). Put it in a large pot. Fill the pot with water, add a cut up onion and cut up celery. Add salt and pepper and Tony Chachere’s creole seasoning. You add a deal amount of each. Boil covered (even if the top doesn’t close all of the way because the carcass is too tall). Boil for 2 to 2 ½ hours until the bones pretty much falls apart. Take out the carcass and cool. Drain the broth. Add 2-4 cans of chicken broth. Add minced onions and celery and cut carrots. Taste to see if salt, pepper or seasoning needs to be added (it will!). Bring to boil for about 30-40 minutes until the carrots are cooked. Take the meat that is still on the bones (there will still be meat – I worked it by hand pretty good so there is no grizzle, fat, etc) and add to soup. Make short vermicelli or alphabet or round BB noodles separately.  Heat until desired temperature. 

This year our turkey was big (24 lbs), so I made the soup with the carcass. We ate it all in 1 night. I made another batch yesterday with the 2 legs and 2 thighs that no one ate on Thanksgiving. There was a ton of meat (more than the original soup batch). Otherwise, followed the exact same thing as above.
 
Everyone in our family likes things spicy, so we add extra pepper and Tony's, but obviously that can be adjusted to your preferred level of heat. Seriously though, this seems too simple to be as amazing as it is. But I promise, everyone will LOVE it. Mine came out about as identical as it can get without your mom's love mixed in. Coach loved it though, so I guess a wife's love is just about as good.

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