Turkey Carcass Veggie Soup
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Turkey Carcass Veggie Soup
Turkey Carcass Veggie Soup
Ingredients:
Bone Broth
- The carcass of a 10-12-pound turkey
- 3 quarts water
- 1 tablespoon apple cider vinegar
- Salt to taste
- ½ teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- Several sprigs of fresh rosemary
- 1 bay leaf
Turkey Soup
- 2 tablespoons olive oil
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2 cups cooked turkey breast skinless, diced.
Optional (For more bite!)
- 1 can chopped green chilies
- 1 seeded chopped jalapeño
- lemon or lime wedges for an extra squeeze of flavor 😋
Instructions:
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Place the turkey carcass in a large stockpot and cover it with cold water.
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Add the salt, black pepper, thyme, and bay leaf. Bring to a boil. Skim the foam off the top.
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Reduce the heat to medium-low or until it is gently simmering. Simmer partially covered for 3 hours.
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Remove and discard the bones and bay leaf.
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Strain the stock through a strainer.
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Measure how much liquid stock is left over. You want to have at least 2 quarts adding more water if there is less.
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Wipe the pot clean.
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In the wiped clean stockpot, heat the olive oil over medium-high heat for about 2 minutes.
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Add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender and the onions are golden and not over cooked for approximately 5 minutes. If the stockpot becomes too dry, add a bit of water.
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Add the diced turkey meat.
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Skim the fat layer from the top of the broth if desired (See Notes*) and bring back to a simmer cooking until heated through for about 5-7 minutes.
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Serve immediately adding favorite garnishes as desired
- Minced parsley
- Cilantro
- Basil
- Rosemary
- Chopped kale or spinach
- Green onions
- Chives
- Sliced Avocados
- Goat cheese
Notes
- It's up to you if you'd like to skim the fat layer off the top of the turkey stock. The fat fat adds much more flavor. If you decide to skim it, allow the stock to cool completely in the fridge. The fat will rise to the top making it easier to remove.*
- Reheat the stock to make the soup.
- Add veggies as desired. We like to add broccoli followed by zucchini and just before serving garnish with chopped kale or spinach so veggies aren’t overcooked and the greens are slightly wilted.
- Add a fresh squeeze of lemon or lime for added flavor
- The leftovers will keep in the fridge in an airtight container for about 3 days.
- You can freeze up to 3 months
Getting reading to cover with water, seasonings & simmer
Yum almost ready!
Top with Spinach or Kale and let it wilt upon serving.
Enjoy❤️
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Samantha McConnell
About Me
My passion about health started in my teens when I first hand saw the effects of how illness can wreck havoc in a family growing up with parents who had serious health issues. I too struggled with losing weight & developed an eating disorder that I was able to heal by educating myself on healthier habits. It’s amazing what our bodies can do when we learn to take care of them like God intended. These experiences & challenges fueled my passion to be a life long student in pursuit of learning how to create healthier lifestyles where one can thrive at their optimal best. As a mother of 3 children & a wife of a traveling husband, I quickly learned how to implement healthy habits on the go so that I could be my healthy best for my family. This has evolved into my health coaching business Thriving With Health where I coach people to integrate simple & fun healthy 'bites’ throughout their day even on their most busiest & challenging ones. You are never too busy to take care of your health & I can show you how. Everyone has busy lifestyles and living at their optimum best is not only doable but can be fun as well!
