It’s Comfort Turkey/Chicken Soup For The Soul time! I love making homemade chicken or turkey soup. Whenever I buy a whole turkey or chicken, I save the carcass to make homemade broth. You can reduce food waste, too, by making homemade broths. And it’s actually very easy!
Quick Tip to Get the Ingredients for the Broth: Every time you chop up a vegetable, save the scraps in a Ziploc bag in your freezer. You can include the skins of garlic and onions. The peels of ginger and carrots, The tips of carrots and celery. The stems of herbs. The stems and leftovers of bell peppers. And more. When you’re ready to make the stock, you will have all the flavors you need for a rich, savory broth.
*I like using this Stainless Steel Multi-Pot because it has a pasta pot insert to easily remove the bones/veggies from the 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
- 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
- Make the broth by adding in all the ingredients to a large stockpot or saucepan. I like using this Stainless Steel Multi-Pot because it has a pasta pot insert to easily remove the bones/veggies from the broth. 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.
- 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.
- Simmer for 30 minutes for all the flavors to combine. Truly hearty & homey. Enjoy!
For more hearty soup recipes, check out:
Healthy and Easy Crockpot Lentil Soup
Coconut Curry Zoodle Ramen with 6-Minute Boiled Eggs
Roasted Butternut Squash & Ginger Soup
Chicken Tortilla Soup with Homemade Tortilla Chips
Chicken Gnocchi Soup
White Bean and Parsnip Winter Soup
Barley Mushroom Soup with Meatballs
Vegan Gluten Free Split Pea Soup
The Healthiest Tastiest French Onion Soup
By: Sarah Koszyk, MA, RDN
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