Comfort Turkey/Chicken Soup For The Soul
 
Prep time
Cook time
Total time
 
It’s Turkey/Chicken Soup time! Use up that leftover turkey bones. This chicken/turkey soup recipe is so delicious and fantastic. You can make the broth from scratch (which is what I’ve done here) or use a pre-made broth (if you already tossed the bones). I also gather up all my leftover vegetable parts that I usually compost to add to the broth while it’s boiling like onion & garlic & ginger peels/skins, vegetable ends from the carrots, celery, zucchini, broccoli, etc.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • BROTH:
  • Chicken/turkey bones with minimal skin and meat (try to remove as much skin from the bones so there’s less fat in the broth; save at least 10 oz of the chicken/turkey meat for the soup)
  • All leftover vegetable pieces (See above for ideas. Recommended leftover pieces: garlic peel, onion peel, ginger skins, carrots ends, celery ends)
  • 3 whole dried red chilies
  • ½ bunch fresh Italian flat-leaf parsley OR cilantro (save the other half for the actual soup)
  • 4 fresh thyme sticks
  • 2 fresh or dried bay leaves
  • Salt & Pepper to taste
  • 10 cups water
  • SOUP:
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 potato, cut into cubes
  • 3 carrots, sliced
  • 4 celery sticks, sliced
  • 2 Tbsp grated fresh ginger
  • ½ bunch fresh Italian flat-leaf parsley OR cilantro, chopped
  • 2 dried red chilies, minced
  • 10 oz shredded cooked chicken/turkey (removed earlier from the chicken/turkey bones prior to boiling the chicken bones to make the broth)
  • Salt & Pepper to taste
Instructions
  1. Make the broth by adding in all the ingredients to a large stockpot or saucepan. Bring to a boil. Reduce heat and allow to simmer, uncovered, for 1 ½ hours. Strain the stock and save the broth for the soup. Makes 6 cups broth. You can save this for up to 3 days in the fridge before making the rest of the soup.
  2. While the broth is cooking: In a large pan on medium heat, spray with a cooking spray and cook the garlic and onion for 4 minutes. Add the potato and cook for 8 minutes. Add the carrots and celery and cook for 5 more minutes. Once the broth is ready, add the cooked vegetables to the broth in addition to all the remaining ingredients.
  3. Simmer for 30 minutes for all the flavors to combine. Truly hearty & homey. Enjoy!
Nutrition Information
Serving size: 2 cups Calories: 159 Fat: 2 Saturated fat: 0.5 Carbohydrates: 15.3 Sugar: 4.2 Sodium: 647.8 Fiber: 2.9 Protein: 19.9 Cholesterol: 40.2
Recipe by Sarah Koszyk at http://sarahkoszyk.com/comfort-turkeychicken-soup-for-the-soul/