Turkey or Chicken Soup made from leftover Roast Turkey or Chicken

Name: Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
Total time: 10800 s
Yield: 12 servings
Cuisine: American
Ingredients: 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 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

fenway @Fenway

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!

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Ingredients

2-3 hours

12 servings

1for soup stock
1Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
2carrots, cut into chunks
2 stalkscelery, cut into chunks
1large onion, peeled and cut into chunks
1 tsppoultry seasoning
1 tspthyme, dryed
6black peppercorns or 1 teaspoon ground pepper
3whole garlic cloves
1ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
1for soup
1 tbspbutter
2carrots, peeled and sliced
10button mushrooms, sliced
2celery stalks, sliced
1medium onion, chopped
2 clovegarlic, minced
1 (28 ounce)can diced tomatoes
2 cupbok choy, chopped
1/2 tspthyme
1/2 tspblack pepper and salt to taste
1 tsphot sauce such as franks brand
2 tsplemon juice
1/4 cupparmesan cheese
1 cupor 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 cupcooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time
2 cuplow sodium chicken broth

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Steps

2-3 hours

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 ladle 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, tomatoes with the juice from the can, thyme, pepper, hot sauce, broth and lemon juice, bring to a boil and simmer uncovered until 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! Enjoy!

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fenway @Fenway

on January 06, 2014 01:11

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.