The Leftovers Turkey Soup
TURKEY SOUP BROTH :
Leftover Turkey (Bones and all)
Water (fill pot just over ¾ full)
BROTH INSTRUCTIONS :
Cover and slowly bring to a boil, uncover and let boil 10 minutes. Reduce heat to simmer cover and let simmer 10 minutes. Strain out bones, skin and fat. Pick out all the meat you want to use in your soup, cut in small cubes and put aside. Broth is now ready for the veggies and turkey.
SOUP INGREDIENTS :
Turkey Broth – 8-10 cups
Carrots (Peeled and chopped) – 2 cups
Turnip/Rutabaga (peeled and chopped) – 2 cups
Celery (sliced) – 2 cups
Onions (chopped) – 1 cup
Yellow Potato (chopped) – 1
Turkey (chopped) – 1 cup
Pearl Barley – 1 cup
Dried Rosemary – 2 tsp
Dried Thyme – 2 tsp
Sage – 1 tsp
Sea Salt – 1 tsp
Pepper – 2 tsp
Bay Leaf – 1
SOUP COOKING INSTRUCTIONS :
Place all veggies and spices into the premade broth. Slowly bring to a boil on medium high heat.
Add turkey and barley.
Let boil 5 minutes, check the veggies with a fork for doneness.
Fork should slide in fairly easily, but you do not want the veggies to crumble apart.
Reduce heat to simmer, remove the bay leaf.
Taste soup, add a little more salt and pepper if desired.
Remove from heat, Ready to serve or save for later.
*** Can also be portioned and packed for multiple meals.