Why You’ll Love This Recipe
Whenever someone in my house feels a cold coming on, this is the soup I make. It’s my turkey take on the classic “Jewish penicillin” chicken soup, with extra ginger, garlic, and turmeric for a bright, zingy kick. The broth is golden and clear, the vegetables are tender, and the shredded turkey makes it hearty enough to be a full meal. It’s also a brilliant way to use up leftover holiday turkey. A squeeze of fresh lemon and a handful of dill at the end make every spoonful taste fresh and cozy at the same time.
Ingredients
For the broth
- 3 to 4 lbs turkey parts (wings, drumsticks, or a roasted carcass)
- 1 large yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head garlic, halved crosswise
- 1 piece fresh ginger (about 3 inches), sliced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 3 quarts (about 12 cups) water
- 1 tablespoon salt, plus more to taste
For the soup
- 3 carrots, sliced into rounds
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil or butter
- 2 to 3 cups cooked turkey meat, shredded
- 6 oz egg noodles or 1 cup rice
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 to 3 tablespoons fresh lemon juice
- Black pepper, to taste
Directions
- Start the broth. Add the turkey parts, quartered onion, chopped carrots, celery, halved garlic head, sliced ginger, bay leaves, peppercorns, and water to a large stockpot.
- Simmer. Bring to a boil, then reduce the heat to low. Skim off any foam. Simmer partially covered for 2 to 3 hours (1 to 1 1/2 hours if using a cooked carcass).
- Strain. Remove the turkey and set it aside. Strain the broth through a fine-mesh sieve, discarding the vegetables, bay leaves, and peppercorns. Season with salt.
- Shred the turkey. When cool enough to handle, pull the meat from the bones and shred it. Discard the skin and bones.
- Sauté the aromatics. In a clean large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery and cook for 6 to 8 minutes until softened.
- Add the flavor. Stir in the minced garlic, grated ginger, and turmeric and cook for 1 minute until fragrant.
- Combine. Pour in the strained broth and bring to a simmer. Cook for 10 minutes until the vegetables are nearly tender.
- Add the noodles. Stir in the egg noodles and cook according to the package directions, usually 6 to 8 minutes. (If using rice, simmer about 15 minutes.)
- Finish. Stir in the shredded turkey and heat through for 2 minutes. Remove from the heat and stir in the dill, parsley, and lemon juice. Taste and adjust the salt, pepper, and lemon.
- Serve. Ladle into bowls and enjoy hot, with extra lemon and black pepper at the table.
Servings and Timing
- Servings: 6 to 8 generous bowls
- Prep time: 25 minutes
- Cook time: 3 hours
- Total time: About 3 hours 25 minutes
Short on time? Use 10 to 12 cups of store-bought turkey or chicken broth and about 3 cups of leftover turkey, and start at step 5 for a soup in 40 minutes.
Variations
- Slow cooker broth: Simmer the broth ingredients on low for 8 hours, then finish the soup on the stove.
- Instant Pot broth: Cook the broth ingredients for 45 minutes at high pressure with a natural release.
- Gluten-free: Use rice or gluten-free noodles in place of egg noodles.
- Matzo ball style: Skip the noodles and add matzo balls cooked separately in salted water.
- Greens: Stir in a couple of handfuls of baby spinach or kale at the end.
- Extra spicy: Add a pinch of cayenne or red pepper flakes with the garlic.
- Fresh turmeric: Swap the ground turmeric for 1 tablespoon grated fresh turmeric.
Storage and Reheating
- Refrigerator: Cool completely and store in airtight containers for up to 4 days.
- Freezer: Freeze the soup without the noodles for up to 3 months. Cook fresh noodles when you reheat.
- Noodles: Store separately if you can, since they soak up the broth and turn soft overnight.
- Reheating: Warm gently on the stove over medium heat until steaming. Add a splash of water or broth if it has thickened, and finish with fresh lemon and herbs.
FAQs
Does this soup actually cure a cold?
No, it’s not medicine, and I don’t want to oversell it. But warm broth, fluids, and steam feel good when you’re under the weather, and the ginger and garlic are comforting. Mostly, it’s a nourishing bowl that makes you feel looked after.
Can I use leftover turkey instead of making the broth from scratch?
Yes. Simmer a leftover carcass for 1 to 1 1/2 hours, or use store-bought broth and add cooked turkey at the end.
Why add turmeric?
It gives the broth a lovely golden color and a mild, earthy flavor. A little goes a long way.
Can I use turkey breast?
You can, but the bones and dark meat give the broth far more flavor and body. I like a mix of both.
How do I keep the broth clear?
Keep it at a gentle simmer rather than a boil, and skim the foam in the first 20 minutes.
Can I make it dairy-free?
It already is, as long as you use olive oil instead of butter.
Conclusion
This turkey “penicillin” soup is my go-to when I need comfort in a bowl. It’s golden, zesty, and packed with vegetables, and it’s just as good on a cold weeknight as it is the day after a big holiday dinner. I hope it brings you as much cozy satisfaction as it brings my family. If you make it, I’d love to hear how you tweaked it!
Print
This Turkey ‘Penicillin’ Soup is the ultimate cozy bowl for cold days and leftover turkey. Loaded with fresh ginger, turmeric, garlic, and tender vegetables, the golden broth is warming, bright, and deeply comforting. A squeeze of lemon at the end makes every spoonful taste fresh and restorative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 6 cloves garlic, minced
- 3 tablespoons fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 8 cups (2 L) low-sodium turkey or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups cooked turkey, shredded
- 1 cup small pasta or 1 cup cooked rice
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery for 6-8 minutes until softened.
- Add the aromatics: Stir in the garlic, ginger, and turmeric and cook for 1-2 minutes until fragrant.
- Build the broth: Pour in the broth and add the bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the turkey and pasta: Stir in the shredded turkey and pasta (or rice). Simmer for 8-10 minutes until the pasta is tender.
- Add the greens: Stir in the spinach and cook for 2 minutes until wilted.
- Finish: Remove the bay leaves. Stir in the lemon juice, parsley, and cayenne, if using. Taste and adjust the salt.
- Serve: Ladle into bowls and serve hot.
Notes
- Use homemade turkey stock for the best flavor, or boost store-bought broth by simmering it with a Parmesan rind.
- To keep leftovers from getting mushy, cook the pasta separately and add it to each bowl.
- Store in the fridge for up to 4 days. The soup freezes well for up to 3 months without the pasta.
- Fresh turmeric stains, so wear gloves or use a spoon to peel it.
- Add a splash more lemon juice or a dash of hot sauce at the table for extra zing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 245
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
