Quick Homemade Turkey Soup with Veggies1:29 PM
We needed to clean out our freezer, and I found at least one turkey that needed to be eaten. But after the initial turkey with potatoes, stuffing, and dressing meal, what do you do with the rest?
As it turns out, turkey soup is very delicious and so good for you! With a deep flavor that goes with almost any veggie or pasta, it's simple to whip up a batch for your family.
Here's how I make it:
Cut as much turkey as you can from your turkey carcass. You'll likely get more meat near the breast, but you can use up dark meat near the legs or thighs, (they just won't be as juicy.)
Add it to a large stockpot. Pour in one carton of chicken stock. You can also add in some of the congealed fat from the turkey that will be sitting in the bottom of the roasting pan from when you made it initially. (I always scrape and store this in the fridge. It's technically called the "drippings" and it makes fantastic gravy, as well!)
Add in your choice of veggies. I like to include:
1/2 -1 cup diced yellow onion
1/2 cup finely diced celery
1 cup sliced baby carrots
1 cup fresh baby spinach or kale
If you want to take a shortcut, you can use a dried veggie soup mix or even a fresh veggie mix. Simmer for about 20 minutes with the lid on. Then add in some starch. You can use macaroni, quick-cooking rice, or lentils. (I used this chicken soup mix from Augason farms, minus the seasoning powder, to give it nice texture and flavor.)
If at any point you need to add more water, do so. You can also add salt, pepper, garlic oil, or any other flavors to make it your own. Continue cooking until the pasta, rice, or lentils are soft. Serve hot with homemade drop biscuit or crackers.
This is the perfect meal for when you have a cold or flu, too! Whip up a double batch and keep the rest in the fridge for 2-3 days for quick lunches when you don't have time to cook.