Turkey Neck Soup
Warm your soul with this hearty and flavorful Turkey Neck Soup, a comforting dish packed with wholesome ingredients and rich, savory goodness. Slowly simmered to perfection, this soup features tender turkey necks, vibrant carrots, celery, and potatoes, all infused with aromatic garlic, thyme, and paprika for a deliciously fragrant broth. The turkey necks are browned to add depth, then cooked low and slow until the meat is fall-off-the-bone tender. Whether served as a hearty main course or a cozy starter on a chilly day, this nourishing soup is simple to make yet deeply satisfying. Perfect for meal prep or feeding a crowd, this homemade turkey neck soup will keep you coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds turkey necks
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 3 large garlic cloves
- 3 medium potatoes
- 8 cups water or chicken broth
- 2 leaves bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat olive oil in a large soup pot over medium heat.
Rinse turkey necks and pat them dry with paper towels. Add the turkey necks to the pot and brown them on all sides, about 5-7 minutes. Remove them from the pot and set aside.
Dice the onion, slice the carrots and celery, mince the garlic, and peel and cube the potatoes.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and sauté another 1-2 minutes until fragrant.
Add the browned turkey necks back into the pot, along with the potatoes, water or chicken broth, bay leaves, dried thyme, paprika, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
Check the turkey necks for tenderness; the meat should easily fall off the bones. Remove the turkey necks from the pot, allow them to cool slightly, then shred the meat off the bones. Discard the bones and return the shredded meat to the soup.
Taste and adjust seasoning, if needed. Remove the bay leaves.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 25.4 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 6448 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
