Which is best? Chicken soup or turkey soup?
No contest. Turkey overwhelmingly make the best soup and we have it often. My favorite is Turkey Wing Soup.
I usually have to go to Food Lion to find fresh turkey wings, but I saw some on display this week at Kroger’s and picked up a package with a pair of wings. When turkey wings are available, they are almost always a good buy. There is lots of demand for turkey breasts, but turkey wings? Not so much. They are usually less than $2 a pound and a pack of two turkey wings makes a lot of soup.
Here’s how I make mine.
First, dust off the crock pot. It’s a time saver and you can’t overcook turkey for soup. Turn it on in the morning and it’s ready that night when you are.
For my Turkey Wing Soup, I use a 32-oz. carton of chicken broth, I think Swanson’s is best, but generic brands work as well. To the broth, I add about a pint of water, lots of Kosher salt and pepper, a bit of garlic powder, 2 sprigs of celery and a medium onion, peeled and sliced in half. About an hour before serving, I remove the turkey wings and strip off the delicious white meat, then add back to the crock pot. The celery and onion add extra flavor to the soup, but I take them out and discard before the soup is ready to serve. Also, about an hour before serving, I add one bag of Boil-In rice.
You’d be surprised just how much white meat is on a pair of turkey wings, and it’s tender and delicious.
Next time you think soup, think Turkey Wing Soup.
Turkey Wing Soup
2 Fresh turkey wings
1 32-oz. carton chicken broth
S & P
½ t garlic powder
1 pint water
2 sprigs of celery
1 medium onion, peeled and halved
1 bag Boil-In rice