Monday, November 28, 2011

Leftover Thanksgiving: Chicken/Turkey Soup

What is a better way to use your massive amount of leftover turkey (or chicken in our case) than to make a big batch of homemade soup? It is perfect for the cold winter months, it breaks you free from the turkey sandwiches we all know you have had too many of, and it is pretty healthy when it comes down to it. We made a big batch of chicken soup this week and used up the rest of our chicken, carrots, and celery. Officially ending the Thanksgiving season.

For our soup recipe you need:
2 Liter chicken broth
1 Liter water
A roasting chicken or leftover turkey
3 Tbs oil
2 onions, medium diced
2 carrots, cut into rounds
2 celery stalks, sliced at least 1 cm thick
thyme and other herbs


Separate the bones and skin from the chicken or turkey meat.

Mix broth and water and bring to a simmer. Add the bones and skin and reduce the heat to low. Let cook partially covered for 30 minutes.
Strain the broth to remove all skin and bones. Keep broth separate and put your soup pot back on the stove over medium.

Add the oil, onions, carrots and celery. Cook for about 10 minutes or until vegetables start to soften.

Add broth back to the pot and add the chicken (or turkey) meat, and seasonings. We used a little thyme, Nature's Seasoning mix, and basil.

Let entire soup simmer and either serve then or save in the fridge for a later date. If you want you can cook noodles and add them to the soup. Only add noodles to the soup you will be eating, if you leave them in the soup overnight they will become very bloated and soggy.

We got so excited about eating we never took a picture of the finished product. Oops :(

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