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Rachael Ray's 30-Minute Healthy Recipes

Homemade Turkey Stock Soup - Crock Pot


* 12 cups of homemade turkey stock
* 1/2 cup diced sweet onion
* 1 cup chopped celery
* 1 cup chopped carrots
* 1/2 to 1 cup pasta (see note below)
* 1 cup diced leftover cooked turkey
* salt and pepper


1. Skim off any fat that may have congealed on the turkey stock while it was in the refrigerator.
2. Put diced vegetables in crock pot.
3. Add turkey stock to crock pot.
4. Cook on LOW for 3 to 4 hours or until veggies are starting to get tender. (see number 7 - If adding cooked pasta, let the veggies cook in the crock pot for 4 to 5 hours or until thoroughly cooked.)
5. Add raw pasta to crock pot and cook 1 hour longer or until pasta is just cooked but not mushy.
6. Add diced turkey during last 15 minutes just to heat through.
7. NOTE: You may choose to cook the pasta separately, then stir into the fully cooked soup so you can control the consistency of the pasta.


Depending on how lazy I am, I throw the pasta in uncooked... especially since I sometimes forget to cook it until it's too late!

You can also add any variation of vegetables you want. Try diced raw potatoes or even a can of diced tomatoes if you like. This is a very basic recipe that can stand a lot of tweaking! Leave out the onions to make it more kid-friendly. Stir in a bit of half-and-half when the soup is done cooking to turn it into a creamy turkey soup. Add basil, oregano, or other spices to your liking.

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