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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