It is certainly a belated post but I made turkey soup with leftovers from Thanksgiving! My computer has been on the fritz, randomly shutting down, freezing, etc so I haven’t had much time on the internet, hopefully I can get this posted.
For Thanksgiving we had a free range turkey from a local grower. Turkeys have many of the same issues that chickens do when they are massed produced. They are not raised to be a chicken they are raised to be food and are treated as such. They are genetically modified to produce the meat that most people prefer, the breast meat. This makes them top heavy and harder for the bird to be mobile. According to Take Part over 46 Million factory raised Turkeys are eaten on Thanksgiving… Here is an overview. http://www.takepart.com/photos/thanksgiving-turkey-shocking-facts/turkeys-on-turkeys-on-turkeys
My mom called the free range bird an “alien” haha. Honestly, it wasn’t what I had expected. The legs and chest cavity were elongated, so much so that it didn’t all fit in a Turkey Bag. It turned out pretty good with plenty of leftovers! There was a leftover veggie tray so I made soup 🙂
- Shredded leftover turkey; approx. 3 cups
- 32 oz to 50 oz chicken broth; depending on how much broth you prefer
- 4 carrots, chopped. If organic you can leave the skin on
- 1/2 Cup chopped broccoli
- 1/2 cup chopped cauliflower
- Handful of chives, chopped
- Half a bunch of parsley, chopped
- 2 cloves of garlic, chopped
The turkey leftovers were pretty cold from being in the fridge so as best I could I put them in a pot of water and boiled them for 10 minutes, then I shredded the turkey. Be careful some tiny bones can make it into the turkey, not fun to eat! Put the carrots, broccoli, and cauliflower in a pot with a few tablespoons of extra virgin olive oil on medium heat and cook until softened, about 10 minutes. Add the chives, parsley, and garlic ( I grated my garlic with a cheese grater because I hate chopping it. It is quicker and you don’t get accidental chunks) for about 1 minute until fragrant. Add broth and shredded turkey. Continue to simmer on medium for about 10-15 minutes.
We are still doing grain free when possible but you can add egg noodles and make it turkey noodle soup. Celery would be a nice touch, but this was completely a leftover meal and we did not have leftover celery… still pretty tasty.