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Alright, don’t linger, let’s plan this turkey or chicken soup made from leftover roast turkey or chicken formula with 27 substances which are absolutely easy to have, and we have to process them at the very least through 7 tips. You should shell out 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. Make ready 1 of FOR SOUP STOCK
2. Take 1 for Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
3. Make ready 2 for carrots, cut into chunks
4. Make ready 2 for stalks celery, cut into chunks
5. Get 1 large onion, peeled and cut into chunks
6. Need 1 tsp of poultry seasoning
7. Prepare 1 tsp of thyme, dryed
8. Require 6 for black peppercorns or 1 teaspoon ground pepper
9. Require 3 for whole garlic cloves
10. Need 1 for ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
11. You need 1 of FOR SOUP
12. Get 1 tbsp of butter
13. Give 2 - carrots, peeled and sliced
14. Need 10 for button mushrooms, sliced
15. Give 2 of celery stalks, sliced
16. Make ready 1 medium - onion, chopped
17. Need 2 clove - of garlic, minced
18. Need 1 of 28 ounce can diced tomatoes
19. Require 2 cup of bok choy, chopped
20. Provide 1/2 tsp - thyme
21. Make ready 1/2 tsp black pepper and salt to taste
22. Get 1 tsp of hot sauce such as franks brand
23. Prepare 2 tsp for lemon juice
24. You need 1/4 cup - parmesan cheese
25. Need 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. Make ready 1 cup of cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
27. Require 2 cup for 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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