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We hope you got insight from reading it, now let’s go back to turkey or chicken soup made from leftover roast turkey or chicken recipe. To make turkey or chicken soup made from leftover roast turkey or chicken you need 27 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- Prepare FOR SOUP STOCK
- Provide Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- Prepare carrots, cut into chunks
- Get stalks celery, cut into chunks
- Take onion, peeled and cut into chunks
- Take poultry seasoning
- Take thyme, dryed
- Use black peppercorns or 1 teaspoon ground pepper
- Use whole garlic cloves
- Use ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- You need FOR SOUP
- Get butter
- You need carrots, peeled and sliced
- Provide button mushrooms, sliced
- Get celery stalks, sliced
- Prepare onion, chopped
- Get of garlic, minced
- Take 28 ounce can diced tomatoes
- Prepare bok choy, chopped
- Take thyme
- Prepare black pepper and salt to taste
- Take hot sauce such as franks brand
- You need lemon juice
- Provide parmesan cheese
- Provide 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
- Provide cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
- Use low sodium chicken broth
Steps 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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