I thought it would be timely to release this post – as most people make a huge turkey for Christmas Day! If you are hosting and making turkey this year, you may not feel like whipping up a huge soup the next day. So, you can freeze the bones and meat and pull out a few days later when you feel like making the soup. Feel free to substitute a chicken for the turkey, if one night you have a roast chicken. You’ll notice that I add parmesan rinds here – they add such great flavour! I never throw my parmesan rinds out. Just put them in the freezer in a ziploc bag until you need them. 🙂
Ingredients
- To boil for stock:
- Turkey bones
- 2 carrots
- 2 celery stalks
- 1 large Onion
- 3 cloves of Garlic
- 1 leek
- 2 parmesan rinds
- Salt and pepper
- To eat in soup:
- 1 carrot
- 1 celery Stalk
- 1 medium Onion
- 1 cup frozen peas
- 2 cups cut up cooked turkey
Instructions
- Cut up all ingredients under "to boil for stock". You can leave the skin on for onions, garlic and carrots. Just make sure they are thoroughly washed.
- Throw all ingredients in a pot, with the turkey bones and fill with water.
- Bring to a boil, and season liberally with salt and pepper.
- Lower the heat to medium-low, and simmer, uncovered, for about 2 - 2.5 hours. Stir every once in a while.
5. Strain the broth and re-add it to the pot.
6. Chop up ingredients under "To eat in soup".
7. Add these ingredients into the soup, and simmer for another 5-10 minutes, or until the veggies are to your desired doneness. You can either eat the soup as is, or boil pasta/rice to add in as well. Enjoy!
