This turkey carrot soup is easy to make, healthy and tasty!
- 1½ pounds turkey wings, neck and backbones
- 1 T fresh lemon juice
- 1 bay leaf
- ½ to 1 whole sweet orange peel
- 2 quarts water (enough to cover bones)
- 1 small onion, diced
- 1 large carrot, sliced
- 1 to 2 T ginger juice
- Salt to taste
- Chopped fresh parsley, for garnish
Combine the first 5 ingredients in a Dutch oven. Cover and bring to a boil over medium heat; reduce to medium-low. Cook 30 minutes and skim off the foam that rises to the surface.
Reduce heat to low and simmer for at least 2 hours. Remove from heat and cool for 30 minutes or until room temperature.
Pour broth mixture through a colander into a large bowl, discarding bay leaf and orange peel. Remove meat from bones, chop meat, and reserve for soup. Discard bones.
Combine onion, carrots, ginger juice, turkey meat, and turkey broth in a Dutch oven. Bring to a boil over medium heat, reduce heat and simmer until vegetables are tender. Season with salt and sprinkle with parsley. Serves 4