Turkey Wing Soup Recipe
American · Soup · 105 min total
A hearty and comforting soup made with turkey wings, vegetables, and herbs, perfect for using up leftover turkey or enjoying a warming meal on a cold day.
15
min prep
min prep
90
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 2 pounds turkey wings, separated at joints
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken or turkey broth, low-sodium
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup uncooked egg noodles or rice
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey wings and cook until browned on all sides, about 8 minutes. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Return turkey wings to the pot. Add broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until turkey is tender and falling off the bone.
- Remove turkey wings from the pot. Let cool slightly, then shred meat from bones, discarding skin and bones. Return shredded meat to the pot.
- Bring soup to a boil and add egg noodles (or rice). Cook according to package directions until tender, about 8-10 minutes for noodles.
- Season with salt and pepper to taste. Remove bay leaf. Ladle into bowls and garnish with fresh parsley.
Tips
- For a richer flavor, roast the turkey wings in a 400°F oven for 30 minutes before adding to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup without noodles for up to 3 months; add cooked noodles when reheating.
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