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Video: Turkey Soup In A Slow Cooker - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Turkey soup in a slow cooker turns out to be very tasty and aromatic, and it cooks very quickly!
Turkey back - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 2-3 pcs.
Greens to taste
Pasta - 50-80 g
Bay leaf - 2 pcs.
Salt - 0.5 tsp
Water - 1.5-2 l
- 29 kcal
- 50 minutes
- 50 minutes
Photo of the finished dish
Step by step recipe with photo
The turkey soup in a slow cooker turns out to be very juicy and aromatic, such a first course can be given even to small children, having perfectly boiled part of the bird and chopped its meat in a blender. To make the soup rich, use not the turkey fillet, but the other part of it, with the skin - it is under the skin that the fat layer is located.
Since the back of the turkey is too large, I recommend that you first boil it and strain the broth, separating the meat from the bones, and then boil vegetables and pasta in the broth. You can add any greens that you have in stock: dill, parsley, celery, cilantro, green shoots of garlic, etc. Soup with wild garlic is especially tasty - it gives the dish a spicy taste.
Peel vegetables, rinse them in water. Also rinse the back of the turkey, cut the veins, if any.
Place part of the poultry carcass in a multicooker bowl and cover with cold water. Add salt and bay leaves. Set the "Cooking" or "Soup" mode for 30 minutes and cover the appliance with a lid. After the indicated time, strain the broth by selecting the boiled turkey back from the bowl.
Cut the peeled and washed vegetables into small portions and place in a bowl.
Add pasta or cereal if you decide to cook soup with it.
Pour the strained broth into a bowl, add herbs to taste and set the "Soup" mode for 20-25 minutes.
At this time, separate the meat from the back of the turkey and add it to the multicooker bowl.
Wait for the beep, taste the soup and add spices if necessary.
Turkey soup in a slow cooker is great, you can taste it!
Pour the finished first course into deep bowls and serve with bread and sauces, fresh herbs.
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