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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. To cook turkey or chicken soup made from leftover roast turkey or chicken you only need 27 ingredients and 7 steps. Here is how you cook that.

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