Boney carcass from roasted or rotisseried chicken or turkey
1 or 2 cloves of garlic (optional)
1 medium onion, chopped
1/2 cup chopped or sliced celery
1 cup chopped or sliced carrots
Choice of starch. 1/3 to 1/2 C raw rice or 3/4 cup dried egg noodles or pasta or cubed raw potato
Choice of herbs such as fresh parsley, thyme, rosemary, fresh dill
1 to 2 cups of cooked turkey or chicken meat
Chicken bouillon cubes
Salt and pepper to taste
Additional vegetables as desired such as diced tomato, corn, mushrooms, green beens, green pepper
Instructions
Pull meat off of turkey or chicken bones and set aside. Put
carcass in a large pot or pressure cooker and add enough
water to cover carcass, about 6 cups for chicken 2 quarts for
turkey. Add vegetable trimmings such as tops of celery, onion
and garlic ends and peels, ends of carrots, sprig of parley and
or thyme. Any wrinkled vegetables past their prime make good
stock. Add 1 to 2 teaspoons bouillon powder or 3 cubes.
Cover pot and bring to a boil, then simmer for 1 hour or longer.
Alternatively use pressure cooker, bring up to pressure and
then process for 15 to 20 minutes. Let cool. Strain broth and
let carcass cool. Pick off any chunks of meat to add later. Ok
to refrigerate or freeze broth with meat in it. Skim off fat layer
or remove it easily after broth is refrigerated.
While broth is cooling sauté onions, garlic, and celery until
slightly browned. Add carrots and continue sautéing a few
more minutes. Add vegetables to broth and simmer a total of
45 minutes on low. Add rice or potatoes when you have 20
minutes left, add noodles or pasta when you have 10 minutes
left. Add reserved meat when you have five minutes left.
Taste soup and add additional bouillon, salt, and or pepper to
taste. Add additional herbs if you like.
When making this soup feel free to experiment. It is ok to add
leftover cooked rice, noodles or pasta instead of raw, but then
add just for last 5 minutes so it doesn't turn mushy.
Serving
Suggestions
Serve with crusty bread and a green salad for a complete meal.
Originally Submitted
12/9/2013
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