How to Cook Delicious Turkey or Chicken Soup made from leftover Roast Turkey or Chicken

Name: How to Cook Delicious Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
Prep time: 17 min
Cook time: 1 h
Cuisine: American
Ingredients: 1FOR SOUP STOCK; 1Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces; 2carrots, cut into chunks; 2stalks celery, cut into chunks; 1 largeonion, 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; 1 mediumonion, chopped; 2 cloveof garlic, minced; 128 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

Virgie Phelps

Recipe

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How to Cook Delicious Turkey or Chicken Soup made from leftover Roast Turkey or Chicken Delicious, fresh and tasty.

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Easy and healthy buckwheat soup or kasha soup making the most of any leftover chicken or turkey you might have during the holiday season.

Raw buckwheat is pale while roasted is brown.

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 it.

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

You need 1 of FOR SOUP STOCK.
Prepare 1 of Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces.
You need 2 of carrots, cut into chunks.
Prepare 2 of stalks celery, cut into chunks.
It’s 1 large of onion, peeled and cut into chunks.
You need 1 tsp of poultry seasoning.
You need 1 tsp of thyme, dryed.
You need 6 of black peppercorns or 1 teaspoon ground pepper.
It’s 3 of whole garlic cloves.
You need 1 of ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST.
It’s 1 of FOR SOUP.
Prepare 1 tbsp of butter.
You need 2 of carrots, peeled and sliced.
You need 10 of button mushrooms, sliced.
It’s 2 of celery stalks, sliced.
It’s 1 medium of onion, chopped.
It’s 2 clove of of garlic, minced.
You need 1 of 28 ounce can diced tomatoes.
Prepare 2 cup of bok choy, chopped.
It’s 1/2 tsp of thyme.
Prepare 1/2 tsp of black pepper and salt to taste.
Prepare 1 tsp of hot sauce such as franks brand.
Prepare 2 tsp of lemon juice.
It’s 1/4 cup of parmesan cheese.
It’s 1 cup of 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.
You need 1 cup of cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time..
Prepare 2 cup of low sodium chicken broth.

You could check the package to see if the seeds are roasted or not, but that is not always specified.

I also added celery & noodles to make it into "Awesome chicken noodle soup" that is found on this site.

It makes a good stock but then why not just call it leftover roast chicken STOCK.

I like to add a small splash of rice vinegar or.

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

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!.

The chicken version is traditionally made with boiled chicken.

I often make it with leftover of a roasted whole chicken (store bought or homemade).

Have you tried this spicy soup with leftover turkey recipe?

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