Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, turkey or chicken soup made from leftover roast turkey or chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Turkey or Chicken Soup made from leftover Roast Turkey or Chicken is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Turkey or Chicken Soup made from leftover Roast Turkey or Chicken is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have turkey or chicken soup made from leftover roast turkey or chicken using 27 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- Make ready 1 FOR SOUP STOCK
- Prepare 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- Get 2 carrots, cut into chunks
- Make ready 2 stalks celery, cut into chunks
- Take 1 large onion, peeled and cut into chunks
- Get 1 tsp poultry seasoning
- Prepare 1 tsp thyme, dryed
- Prepare 6 black peppercorns or 1 teaspoon ground pepper
- Prepare 3 whole garlic cloves
- Make ready 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- Prepare 1 FOR SOUP
- Get 1 tbsp butter
- Make ready 2 carrots, peeled and sliced
- Make ready 10 button mushrooms, sliced
- Get 2 celery stalks, sliced
- Prepare 1 medium onion, chopped
- Take 2 clove of garlic, minced
- Take 1 28 ounce can diced tomatoes
- Make ready 2 cup bok choy, chopped
- Prepare 1/2 tsp thyme
- Get 1/2 tsp black pepper and salt to taste
- Make ready 1 tsp hot sauce such as franks brand
- Take 2 tsp lemon juice
- Take 1/4 cup parmesan cheese
- Make ready 1 cup or more of leftover turkey or chicken meat, cubed, or sometimes I make little turkey or chicken meatballs and add them to the finished soup
- Take 1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
- Prepare 2 cup low sodium chicken broth
Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. Dakgaejang (닭개장) is a variation of yukgaejang, made with chicken. The chicken version is traditionally made with boiled chicken.
Instructions to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- FOR STOCK
- Combine all stock ingredients in a large stockpot, being sure everthings covered with broth, bring to a boil, lower heat and simmer 2 to 3 hours, with a cover ajar to allow for broth to reduce somewhat.
- Strain stock through a fine strainer to a clean large bowl, discard solids.
- At this point you need to degrease stock, the simple way is to chill overnight and just remove and discard top layer of fat, or you can skim it off with a ladel if you do not want to wait.
- FOR SOUP
- In a medium saucepan, melt a tablespoon butter, add mushrooms and soften add onions and garlic, carrots, celery tomaotes with the juice from the can, thyme, pepper, hot sauce, broth and lemon juice, bring to a boil and simmer uncovered untl vegetables are tender
- Meanwhile bring your strained stock to a simmer in a large stockpot, add cooked vegetables and all liquid left with them and combine and simmer add bok choy, the cooked rice or pasta and cubed cooked meat, heat through, sprinkle with parmesan cheese and serve hot!
Dakgaejang (닭개장) is a variation of yukgaejang, made with chicken. The chicken version is traditionally made with boiled chicken. I often make it with leftover of a roasted whole chicken. The only way I like to make chicken soup IS with a left over chicken carcass. The roasting gives the soup a much better flavor however you really need to add a lot more seasonings including salt which I normally don't cook with but in a soup you do need some.
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