Best Recipes for Healthy

So that you may be preparing Turkey or Chicken Soup made from leftover Roast Turkey or Chicken recipes for your loved ones but this ideas may be helpful.
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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 do it.

The ingredients needed to prepare Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:

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