Simple Way to Prepare Turkey or Chicken Soup made from leftover Roast Turkey or Chicken Homemade
Mollie Cummings 20/09/2020 22:04
Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
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Composition for Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
Take 1 - FOR SOUP STOCK
You need 1 for Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
Take 2 of carrots, cut into chunks
Prepare 2 of stalks celery, cut into chunks
Take 1 large of onion, peeled and cut into chunks
Prepare 1 tsp for poultry seasoning
Make ready 1 tsp - thyme, dryed
Prepare 6 black peppercorns or 1 teaspoon ground pepper
Need 3 - whole garlic cloves
Take 1 for ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
Need 1 - FOR SOUP
Give 1 tbsp of butter
Prepare 2 of carrots, peeled and sliced
Make ready 10 for button mushrooms, sliced
Provide 2 of celery stalks, sliced
Give 1 medium onion, chopped
You need 2 clove - of garlic, minced
Provide 1 for 28 ounce can diced tomatoes
You need 2 cup for bok choy, chopped
You need 1/2 tsp thyme
Need 1/2 tsp - black pepper and salt to taste
Give 1 tsp - hot sauce such as franks brand
Take 2 tsp for lemon juice
Give 1/4 cup parmesan cheese
Require 1 cup 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
Require 1 cup of cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
Get 2 cup - low sodium chicken broth
Turkey or Chicken Soup made from leftover Roast Turkey or Chicken steps:
FOR STOCK
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.
Strain stock through a fine strainer to a clean large bowl, discard solids.
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.
FOR SOUP
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
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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