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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 materials which are absolutely easy to acquire, and we have to process them at the very least through 7 measures. You should commit a while on this, so the resulting food could be perfect.

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

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

Turkey or Chicken Soup made from leftover Roast Turkey or Chicken step by step:

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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