Best thing about the day after Thanksgiving, heck lets face it its more like the WEEK after Thanksgiving, is all the things you can make with TURKEY LEFTOVERS! This week I have a few fun things planned on the menu to use up all our leftovers! First up is the following ...
There is something so soothing about 'homemade soup' and this past weekend I have had a houseful of boys who are all fighting a Fall Cold so find that having a nice homemade soup is a great immunity booster as well as soup just feeds the soul with comfort and love to help them while they are all feeling down with the man cold blues!
HOMEMADE TURKEY SOUP
Serves 6 with about 1.5 cup servings
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| Homemade Grain Free Turkey Soup |
What You Need:
- 8-10 cups of stock (make your own using the bones from your Turkey ~ tips below)
- 1 tablespoon coconut oil
- 1 large onion - diced
- 3 cloves garlic - minced
- Fresh Ground Pepper ~ to personal preference
- 3 stalks celery - diced
- 4 carrots - coined
- 6 Tomatoes - diced or 1 can of diced low sodium tomatoes
- Fresh parsley - chopped
- 1 tablespoon Poultry seasoning (see DIY recipe here)
- Leftover cooked turkey ... we used about 18 ounces so about 3 ounces cooked per serving but you can add as much as you'd like if you want it 'meatier'
What You Do:
- Saute the onion, garlic, celery and pepper in the coconut oil until the onion starts to caramelize.
- Add in carrots and tomato, parsley and poultry seasoning and broth bring to a boil.
- Turn down heat and simmer on low for an hour to allow the flavors to combine
- For the grain lovers in your home you can serve over a cup of rice or noodles but for me I had it plain with a dash of red chili peppers to give it a kick of spice for me!
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| Simmer Soup |
Homemade Poultry Stock Tips
What You Need:
- Bones from your meat picked clean of most meat ... turkey or chicken
- Any leftover drippings from your pan that you did not use to make gravy ~ do not want to waste any of the amazing flavor!
- 20 cups of water or whatever your largest stockpot will hold
- 1 large onion - leave in large chunks
- 3 cloves garlic - whole
- Fresh Ground Pepper ~ to personal preference
- 2-3 stalks celery - great way to use up the 'leafy' part of the stalk
- Carrot - again stock is a great way to use up the 'ends' of carrots including the leafy
- Handful of Fresh parsley and Rosemary - leave whole
- Splash of Apple Cider Vinegar ~ about 1 tablespoon I use the acidity in this instead of salt to encourage the bones to let loose their flavor and keeping my broth low sodium.
What You Do:
- Add all ingredients to large stock pot and bring to a boil.
- Turn down heat and simmer on low for several hours to allow the flavors to combine and 'reduce' your stock to about 8-10 cups.
- Cool ... strain away the chunks of veggies
- I like to freeze small portions in ice cube trays to use in sauces as well as a couple containers for making my homemade soup.
Have an amazing day!
Margaret
Live Well, Laugh Often, Love Much
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