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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. You can cook turkey or chicken soup made from leftover roast turkey or chicken using 27 ingredients and 7 steps. Here is how you achieve it.

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