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Turkey Drumstick Soup

Turkey Drumstick Soup

A healthy, very tasty first course for lunch! Turkey is easy to digest, which makes it a light, wholesome meat — so turkey soup is perfect for kids or for a light diet.

Julia M.

Recipe author

Composition / ingredients

Servings:

Turkey drumstick

500

Potatoes

Onion

Carrot

Water

Vegetable oil

Vermicelli

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 25 % 2 g

Carbohydrates 38 % 3 g

45 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make turkey drumstick soup? Gather all the ingredients. If the drumstick is frozen, take it out of the freezer ahead of time and leave it at room temperature for a few hours to thaw. Peel the onion, carrot, and potatoes and rinse them under running water.
Step 2:

Put the drumstick in a pot, cover with water, and bring to a boil. Skim off the foam that forms as it boils. Simmer the drumstick for an hour. Then remove it from the broth and separate the meat from the bone. Return the meat to the broth, bring back to a boil, and add the diced potatoes. Cook everything together for 10-15 minutes.
Step 3:

While the potatoes cook, grate the carrot on the medium side of a box grater and finely chop the onion.
Step 4:

Heat a skillet, add a little vegetable oil, and add the chopped onion and carrot. Sauté together for 2-3 minutes, stirring occasionally. Then add this sauté to the soup pot. Season with a little salt and spices to taste.
Step 5:

Add the vermicelli at the very end and cook for another 3-5 minutes. It cooks fast, so don't overcook it or it'll go mushy.
Step 6:

Take the finished soup off the heat. Add a little chopped dill if you like — it nicely rounds out the aroma.
Step 7:

Ladle the soup into bowls and serve. Enjoy!

Instead of vermicelli, you can use rice, lentils, or buckwheat.
Either way, you'll have a tasty, wholesome first course.
You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.
If you use a ready-made spice blend, check the label — these blends often already contain salt, so account for it or you risk over-salting.