DAY AFTER THANKSGIVING SOUP #1
1 turkey carcass
4 chicken bouillon cubes
2 ribs celery, chopped
3 carrots, sliced
1 medium onion, chopped
2 potatoes, chopped
1 tsp parsley flakes
1 tsp black pepper
salt to taste
1 can peas (optional)
1 cup uncooked noodles
Simmer turkey carcass in large pot with enough water to cover. Add bouillon cubes and spices. Cook 45 minutes. Strain broth and pick meat from the bones. Return meat to the broth. Add remaining ingredients except peas and noodles. Cook until tender. Add peas and noodles. Simmer until noodles are tender.
(Tip - Add vinegar to the water when you cook the bones for soup. It will draw out calcium from the bones into your soup broth. Add 1 oz. of vinegar to 1 quart of water up to 4 oz. of vinegar no matter how much water you use. You won't taste the vinegar in the final soup.)
DAY AFTER THANKSGIVING SOUP #2
1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion peeled and finely diced
3 (14.5-ounce) cans chicken broth
1 cup corn kernels
2 cups diced roasted turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced
In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon.
Makes 4 servings.
Note: Leftover rice may be substituted for the corn.
DAY AFTER THANKSGIVING SOUP #2
1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion peeled and finely diced
3 (14.5-ounce) cans chicken broth
1 cup corn kernels
2 cups diced roasted turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced
In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon.
Makes 4 servings.
Note: Leftover rice may be substituted for the corn.
Until next time...
~Rebecca
P. S. - Don't forget to enter the drawing for your chance to win a free copy of Mrs. White's book! To enter click HERE.
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