Recipes, Soups

The Leftovers Turkey Soup

The Leftovers Turkey Soup
The Leftovers Turkey Soup
The Leftovers Turkey Soup
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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.

 

ENJOY 🙂

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