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Alright, don’t linger, let’s task this turkey or chicken soup made from leftover roast turkey or chicken menu with 27 elements which are surely easy to receive, and we have to process them at the very least through 7 actions. You should expend a while on this, so the resulting food could be perfect.

Composition of Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:

1. Require 1 for FOR SOUP STOCK
2. Get 1 for Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
3. Prepare 2 of carrots, cut into chunks
4. Need 2 for stalks celery, cut into chunks
5. Take 1 large onion, peeled and cut into chunks
6. Give 1 tsp - poultry seasoning
7. You need 1 tsp for thyme, dryed
8. Make ready 6 of black peppercorns or 1 teaspoon ground pepper
9. You need 3 - whole garlic cloves
10. Need 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
11. Give 1 - FOR SOUP
12. Get 1 tbsp - butter
13. Prepare 2 for carrots, peeled and sliced
14. Prepare 10 for button mushrooms, sliced
15. Give 2 celery stalks, sliced
16. Need 1 medium - onion, chopped
17. Get 2 clove of garlic, minced
18. Require 1 for 28 ounce can diced tomatoes
19. Take 2 cup bok choy, chopped
20. Require 1/2 tsp for thyme
21. Prepare 1/2 tsp of black pepper and salt to taste
22. Make ready 1 tsp - hot sauce such as franks brand
23. Make ready 2 tsp for lemon juice
24. Need 1/4 cup of parmesan cheese
25. Prepare 1 cup of or more of leftover turkey or chicken meat, cubed, or sometimes I make little turkey or chicken meatballs and add them to the finished soup
26. Require 1 cup for cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
27. Make ready 2 cup low sodium chicken broth

Turkey or Chicken Soup made from leftover Roast Turkey or Chicken process:

1. FOR STOCK
2. Combine all stock ingredients in a large stockpot, being sure everthings covered with broth, bring to a boil, lower heat and simmer 2 to 3 hours, with a cover ajar to allow for broth to reduce somewhat.
3. Strain stock through a fine strainer to a clean large bowl, discard solids.
4. At this point you need to degrease stock, the simple way is to chill overnight and just remove and discard top layer of fat, or you can skim it off with a ladel if you do not want to wait.
5. FOR SOUP
6. In a medium saucepan, melt a tablespoon butter, add mushrooms and soften add onions and garlic, carrots, celery tomaotes with the juice from the can, thyme, pepper, hot sauce, broth and lemon juice, bring to a boil and simmer uncovered untl vegetables are tender
7. Meanwhile bring your strained stock to a simmer in a large stockpot, add cooked vegetables and all liquid left with them and combine and simmer add bok choy, the cooked rice or pasta and cubed cooked meat, heat through, sprinkle with parmesan cheese and serve hot!

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