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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 benefit from reading it, now let’s go back to turkey or chicken soup made from leftover roast turkey or chicken recipe. You can have turkey or chicken soup made from leftover roast turkey or chicken using 27 ingredients and 7 steps. Here is how you achieve that.

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