I love to make homemade soup from scratch. I enjoy everything from simmering the fresh stock to chopping the vegetables. If you’ve never made homemade stock before, you’ll find this recipe healthy, easy and fun to make. The beauty here is that you don’t waste anything, you can freeze the stock to use in tons of recipes and the aroma is divine. So, the next time you roast a chicken or a turkey instead of throwing out the carcass, just toss it in a big pot of water, season and start chopping. Simmer for a while, add some wild rice or pasta, any vegetables that you want, and Voilà!
For making homemade stock and soup,
- 1 picked over turkey carcass (or chicken)
- Water, to fill pot
- 4 celery stalks, and tops, chopped
- 4 carrots, peeled and sliced
- 1 large onion, peeled and diced
- 3 garlic cloves
- 3 bay leaves
- 1 tablespoon parsley
- 1 tablespoon poultry seasoning, like Bell’s (optional)
- 1 tablespoon fresh sage, chopped (optional)
- 1 tablespoon fresh ginger, chopped (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 sea salt, or to taste
- I like lemon juice
- 1 cup pasta, of your choice (sub. for rice)
- 1 cup (uncooked) regular long-grain white or wild rice
- 1 cup green peas, snap peas or edamame (optional)
- 1 cup of mixed veggies or any vegetable of your choice.
- (*You can get all inspired and crazy here, and add some cilantro, basil, diced potatoes or tomatoes. I’ve heard of cooks adding all the leftovers; squash, mashed potatoes, even stuffing. Anything goes, so make it your own!
* Cheater chicken soup: Use 2 cartons of low sodium chicken broth from the supermarket. Almost as good as homemade.
Amount Per Serving: (1 Cup serving) Calories: 100 Total Fat: 2g Carbs: 10
For making homemade stock and soup~
- Remove all of the usable meat that you can and save for the soup. Place the turkey carcass, (broken-up) in a large, deep pot, and 2 chopped celery stalks, (including leafy tops), 2 carrots, 1/2 of the onion, 2 bay leaves, poultry seasoning, sage, garlic and ginger. Pour in cold water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for about 4-5 hours, skimming off any yucky foam (as needed). If you would like to have a clear stock, do not bring the stock to a raging boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low, slow simmer.)
- After your stock has reduced and when you’re ready, remove the carcass and strain the stock using a mesh strainer or a colander, if that’s all you have. Return to the pot and simmer. Now add the rest of the celery, carrots, vegetables, and more garlic and ginger (to taste.)
- Stir in the rice or pasta and return to a boil over medium-high heat. Lower heat to low, and simmer 15 minutes. Add the chicken and continue to simmer until the rice is tender, about 10 minutes more. Season to taste with plenty seasonings, salt & pepper, adjust seasonings to taste. Delicious!
* Of course you may use this stock recipe to make chicken stock and be sure to freeze some to enjoy during the cold winter months or serve to a sick friend.