An easy, homemade turkey soup simmered in a Crock Pot.
A Cure to Slurp
A certain soup slurping and prickly individual (we won't name names, to protect the innocent) has been feeling under the weather for so long now the sensation is in danger of becoming a habit. Yes, the tree pollen onslaught continues. Blessed by a wet winter, Southern California trees are celebrating with copious amounts of pollen, and who can blame them?
Hence, your intrepid gluten-free goddess has been up to no good, stumbling and mumbling around her freshly painted apartment in a Snuffleupagus stupor, thick-nosed and unable to string two coherent sentences together, never mind invent a new recipe for her lovely and devoted readers (that would be, You). Ears and sinuses filled with unspeakable things do not a creative, exhuberant cook make.
This is when a Slow Cooker can save your life.
And, yes. A Neti Pot, too [this borderline woo-woo apparatus once scared the delicate Princess and the Pea pants off me, I admit; but now we are well acquainted and are certain to be BFFL. I mean, when you can conjure instant relief without expensive (and apparently short term memory killing) antihistamines, you gotta give it a go, right?].
So here's what I have been living on- in between setting up a studio and getting up close and personal with my new pal, Neti. A simple homemade turkey soup that is chock full of garlic and cozy, soothing vegetables to ease the transition from winter into spring. May it bring you some relief if and when your own local deciduous fellows get a wee bit rambunctious with their annual pollen fest.
Easy Turkey Soup Recipe for the Crock Pot
What makes this soup super easy? I used a fresh turkey breast from Whole Foods Market. I added a few chopped vegetables, some garlic, sea salt and herbs and topped it off with fresh cold water. Boom. Dinner is done. Relief is on the way. And, your kitchen will smell divine.
1 1/2 lb. fresh turkey breast, skin on
3-4 cloves garlic, chopped
Half a red onion, finely dived
2 ribs of celery, trimmed and chopped
4 large carrots, sliced (I plan on one carrot per person)
Half a medium-large winter squash, peeled and cubed (butternut, banana, etc)
Sea salt and fresh ground pepper, to taste
Italian style herbs, to taste (basil, rosemary, thyme, marjoram)
1 tablespoon balsamic vinegar
Fresh cold water, as needed
Fresh chopped parsley, for serving
Turn the slow cooker on High.
Turn the slow cooker on High.
Rinse the turkey breast in cold water and place it in the bottom of the slow cooker. Top with chopped garlic, onion, celery, carrots, squash. Season the goodies with sea salt, pepper and Italian herbs. Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.
Cover and cook on high until the turkey falls apart using a fork. This could be anywhere from 4 to 5 hours, depending upon the size of your Crock Pot and the size of your turkey breast.
Remove the piece of skin and discard. Pull apart the the cooked turkey into pieces, using two forks or a big spoon.
Stir and taste test. Does it need a pinch of sugar to offset the saltiness? How about a little more vinegar to brighten the flavor? Tweak the broth gently with small amounts of sweet, sour and salty until the balance is the way you like it.
If you like your turkey soup spicy, add some hot red pepper flakes!
Serve with a sprinkling of fresh chopped parsley.
More soothing (or spicy!) turkey soup recipes from food bloggers:
Mom's Turkey Soup from Simply Recipes
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime at Kalyn's Kitchen
Crock Pot Turkey Wild Rice Soup from a Year of Slowcooking
Cookin' Canuck's Smoky Turkey Chili with Chipotle