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Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
Turkey or Chicken Soup made from leftover Roast Turkey or Chicken

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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 only need 27 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
  1. You need 1 FOR SOUP STOCK
  2. Get 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
  3. Take 2 carrots, cut into chunks
  4. Prepare 2 stalks celery, cut into chunks
  5. Use 1 large onion, peeled and cut into chunks
  6. Provide 1 tsp poultry seasoning
  7. Provide 1 tsp thyme, dryed
  8. Get 6 black peppercorns or 1 teaspoon ground pepper
  9. Use 3 whole garlic cloves
  10. Take 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
  11. You need 1 FOR SOUP
  12. Take 1 tbsp butter
  13. You need 2 carrots, peeled and sliced
  14. Use 10 button mushrooms, sliced
  15. Get 2 celery stalks, sliced
  16. You need 1 medium onion, chopped
  17. You need 2 clove of garlic, minced
  18. Prepare 1 28 ounce can diced tomatoes
  19. Use 2 cup bok choy, chopped
  20. Get 1/2 tsp thyme
  21. Prepare 1/2 tsp black pepper and salt to taste
  22. Use 1 tsp hot sauce such as franks brand
  23. Provide 2 tsp lemon juice
  24. Get 1/4 cup parmesan cheese
  25. Prepare 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
  26. 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.
  27. Get 2 cup low sodium chicken broth
Instructions to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
  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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