Step-by-Step Guide to Prepare Award-winning Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Homemade Turkey or Chicken Soup made from leftover Roast Turkey or Chicken. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Turkey or Chicken Soup made from leftover Roast Turkey or Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turkey or Chicken Soup made from leftover Roast Turkey or Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Turkey or Chicken Soup made from leftover Roast Turkey or Chicken estimated approx 2 hours.
To get started with this recipe, we must first prepare a few components. You can cook Turkey or Chicken Soup made from leftover Roast Turkey or Chicken using 27 ingredients and 7 steps. Here is how you can achieve it.
I make this soup every Thanksgiving with the leftover turkey bones and scraps it is so rich and wonderful that I also make it year round with leftover roast chicken. You can even make it with leftover store bought roast chickens! Or of course even fresh raw chicken parts!
Ingredients and spices that need to be Take to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- 1 FOR SOUP STOCK
- 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- 2 carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 large onion, peeled and cut into chunks
- 1 tsp poultry seasoning
- 1 tsp thyme, dryed
- 6 black peppercorns or 1 teaspoon ground pepper
- 3 whole garlic cloves
- 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- 1 FOR SOUP
- 1 tbsp butter
- 2 carrots, peeled and sliced
- 10 button mushrooms, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 2 clove of garlic, minced
- 1 28 ounce can diced tomatoes
- 2 cup bok choy, chopped
- 1/2 tsp thyme
- 1/2 tsp black pepper and salt to taste
- 1 tsp hot sauce such as franks brand
- 2 tsp lemon juice
- 1/4 cup parmesan cheese
- 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
- 1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
- 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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