Turkey or Chicken Soup made from leftover Roast Turkey or Chicken Recipe

Name: Turkey or Chicken Soup made from leftover Roast Turkey or Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR SOUP STOCK; 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces; 2 carrots, cut into chunks; 2 stalks celery, cut into chunks; 1 large onion, peeled and cut into chunks; 1 tsp poultry seasoning; 1 tsp thyme, dryed; 6 black peppercorns or 1 teaspoon ground pepper; 3 whole garlic cloves; 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST; 1 FOR SOUP; 1 tbsp butter; 2 carrots, peeled and sliced; 10 button mushrooms, sliced; 2 celery stalks, sliced; 1 medium onion, chopped; 2 clove of garlic, minced; 1 28 ounce can diced tomatoes; 2 cup bok choy, chopped; 1/2 tsp thyme; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce such as franks brand; 2 tsp lemon juice; 1/4 cup parmesan cheese; 1 cup 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; 1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.; 2 cup low sodium chicken broth

Servings: persons

1 FOR SOUP STOCK
1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
2 carrots, cut into chunks
2 stalks celery, cut into chunks
1 large onion, peeled and cut into chunks
1 tsp poultry seasoning
1 tsp thyme, dryed
6 black peppercorns or 1 teaspoon ground pepper
3 whole garlic cloves
1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
1 FOR SOUP
1 tbsp butter
2 carrots, peeled and sliced
10 button mushrooms, sliced
2 celery stalks, sliced
1 medium onion, chopped
2 clove of garlic, minced
1 28 ounce can diced tomatoes
2 cup bok choy, chopped
1/2 tsp thyme
1/2 tsp black pepper and salt to taste
1 tsp hot sauce such as franks brand
2 tsp lemon juice
1/4 cup parmesan cheese
1 cup 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
1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
2 cup low sodium chicken broth

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!

953

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 FOR SOUP STOCK, 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces, 2 carrots, cut into chunks, 2 stalks celery, cut into chunks, and more.

Yes, Turkey or Chicken Soup made from leftover Roast Turkey or Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey or Chicken Soup made from leftover Roast Turkey or Chicken

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