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Before you jump to Turkey or Chicken Soup made from leftover Roast Turkey or Chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got benefit from reading it, now let’s go back to turkey or chicken soup made from leftover roast turkey or chicken recipe. To cook turkey or chicken soup made from leftover roast turkey or chicken you need 27 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- Take 1 FOR SOUP STOCK
- Take 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- Provide 2 carrots, cut into chunks
- You need 2 stalks celery, cut into chunks
- You need 1 large onion, peeled and cut into chunks
- Prepare 1 tsp poultry seasoning
- You need 1 tsp thyme, dryed
- Provide 6 black peppercorns or 1 teaspoon ground pepper
- Prepare 3 whole garlic cloves
- You need 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- You need 1 FOR SOUP
- You need 1 tbsp butter
- Take 2 carrots, peeled and sliced
- Take 10 button mushrooms, sliced
- Prepare 2 celery stalks, sliced
- Take 1 medium onion, chopped
- Provide 2 clove of garlic, minced
- Provide 1 28 ounce can diced tomatoes
- Get 2 cup bok choy, chopped
- Take 1/2 tsp thyme
- Provide 1/2 tsp black pepper and salt to taste
- Use 1 tsp hot sauce such as franks brand
- Use 2 tsp lemon juice
- Use 1/4 cup parmesan cheese
- Use 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
- You need 1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
- Prepare 2 cup low sodium chicken broth
Instructions to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- 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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