Leftover Turkey Soup Recipe

Don't throw that turkey carcass out! Cooking the bones and cartilage of a turkey or chicken releases valuable minerals, amino acids, and other nutrients that are extremely good for your body. It is no accident that homemade chicken soup is known as "Jewish penicillin"!




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Bowl of Steaming Soup Photo by Karen Winton

Making turkey stock:

Put all the bones, skin, and scraps from the turkey into a large stock pot with several cloves of garlic, a splash of apple cider vinegar, a couple of bay leaves, a stalk of celery, and salt and pepper.

Cover with water and simmer for 12-24 hours. Strain to remove the bones and things and store the stock in the refrigerator for up to a week or freeze it. It can be used in any recipe that calls for chicken stock or chicken broth (and is much more nutritious than the store-bought variety!)


Turkey Soup

Ingredients:

2 Tbsp butter, olive oil, or turkey fat

1 large onion, chopped

2 stalks celery, chopped

2 carrots, chopped

1 clove garlic, minced

2 Tbsp fresh parsley, chopped

1/2 tsp dried basil (optional)

salt and pepper to taste

1 quart chicken stock

2 cups cooked turkey, diced

any leftover vegetables or pumpkin that you want to use up (pumpkin gives the soup a mellow flavor and a creamy texture)


Directions:

  • Saute the onion and celery in the butter or oil in a large pot until soft.
  • Add remaining ingredients except for the turkey and cooked vegetables; bring to a simmer and cook for an hour.
  • Add turkey and cooked vegetables; cook 20 minutes more until heated though. Correct seasoning and serve.


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