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Leftovers! Turkey Soup

Soup image This is a reprint from a recipe I published earlier. Nothing like a bowl of soup on a cold winter day…use up that leftover turkey or chicken!

6 to 8 cups of chicken or turkey stock
1 to ½ cups of chicken or turkey
3 stalks of celery including leaves
1 medium onion or 5 green onions
¾ cup chopped carrots

2 tsp thyme
½ tsp sage
pinch of tarragon

Boil the vegetables in the stock until tender. Add herbs and turkey when the vegetables are almost done and let sit for at least 15 minutes. Add cooked rice or cooked noodles to individual portions when serving. If you add the rice or noodles to the broth and then have leftovers, the rice/noodles soaks up the broth.

Serve with toasted garlic bread.

Chicken or Turkey Stock:

I make soup stock from scratch from a leftover rotisserie chicken, turkey, or I cook about 6 chicken thighs in the toaster oven and then simmer the meat and bones to make a broth. For Thanksgiving, it’s easy. You just take the leftover turkey carcass, stick it in a soup stock pot and boil it in water that almost covers it.

Either way, you need bones to make a good broth.

If I am baking chicken thighs, I marinate 8 to 12 chicken thighs first in:

2 tablespoons honey
1/4 cup soy sauce

I then put them in a deep roasting pan in the oven (with the marinade). I bake at 350 degrees until the chicken is crisp, about one hour.

After the chicken has cooled, I remove enough of the chicken for a meal. I boil the rest of the chicken in about 6 to 8 cups of water (enough to cover the chicken) with 1 tsp thyme, two or three large celery stalks, onion pieces (about half an onion), mustard greens, and cabbage (a cup or two). Simmer, covered, for about two hours until the meat falls off. Cool, and run everything through a strainer to remove all bones.

Once the broth is cool, refrigerate. You can remove the fat from the top of the broth when it is set. The broth can also be frozen for use later. Turkey broth has almost no fat. Yummy stuff!

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  1. Makes the house smell soooooo good while it’s simmering, too. Thx for the recipe, Maria. I love homemade chicken soup. Have to confess, I take the lazy way out, though, and use Swansons instead of making my own chicken stock.

    Comment by booklover/Dee — March 1, 2012 @ 1:32 pm

  2. I have used swansons and it’s probably the best out there, but … there’s nothing like the real homemade stuff!

    Comment by Maria — March 1, 2012 @ 3:32 pm

  3. Lol. My husband was just asking me this weekend if anyone ever made turkey soup. Unfortunately, I didn’t cook T-Day dinner, so we don’t have any leftovers. 🙁 I guess I’ll have to wait until Christmas when I host dinner!

    Comment by Michelle Scott — November 25, 2012 @ 5:04 pm

  4. I love turkey soup. It turned out well this year. We do smaller turkeys than in the past so there never seems to be enough broth, but boy. It sure was good!

    Comment by Maria — November 25, 2012 @ 5:09 pm

  5. I had my fourth bowl of Turkey soup today and am going to have to freeze the rest. I always think I’ll never get tired of Turkey, then reality sets in.

    Comment by Elisabeth — November 25, 2012 @ 9:29 pm

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