Our Thanksgiving table is always packed with the largest turkey we can buy and served alongside an array of tasty sides that are rich and full of flavor. Friends and family gather as we eat as much as our stomachs can hold.
As the next day begins and my body slowly recovers from a ‘food coma’, I think about how I’m going to create another meal from these leftovers?
I always start with a healthy pot of soup, made from homemade turkey bone broth, packed with veggies and served with some crusty bread. I always create a double batch and freeze half of it for those cold winter nights or when I feel like a cold is coming on. Garlic, turmeric and ginger help fight those germs off before they take over my body!
1lbturkey (white or dark meat okay)chopped or shredded
1tspfresh chopped roasemaryremove stems
1tspfresh chopped thymeremove stems
Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
1large onioncoarsely chopped
6cloves garlicsmashed
1cupfresh parsley
1lemon peel
2bay leaves
7qtsfiltered water
Bone broth:
1
Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.
2
Discard the solids and strain broth through a fine-mesh strainer into a large container.
Soup:
3
Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.
4
Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.
5
Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.
6
Taste and adjust seasonings and enjoy!
7
NOTES: You can substitute any of the veggies based on what you have on hand.
Nutrition Facts
0 servings
Serving size
Ingredients
1tbspolive oil
8cloves garlicfinely chopped
1tbspfresh grated ginger
1tbspfresh grated tumericor 1 tsp ground tumeric
1large white oniondiced
3large carrotsthinly sliced
3cupskale leavescut ribs out and finely chop
3celery stalksthinly sliced
8cupsturkey bone brothsee below for directions)
1lbturkey (white or dark meat okay)chopped or shredded
1tspfresh chopped roasemaryremove stems
1tspfresh chopped thymeremove stems
Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
1large onioncoarsely chopped
6cloves garlicsmashed
1cupfresh parsley
1lemon peel
2bay leaves
7qtsfiltered water
Directions
Bone broth:
1
Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.
2
Discard the solids and strain broth through a fine-mesh strainer into a large container.
Soup:
3
Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.
4
Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.
5
Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.
6
Taste and adjust seasonings and enjoy!
7
NOTES: You can substitute any of the veggies based on what you have on hand.
https://noahhelps.org/wp-content/uploads/2019/08/Turkey-Kale-and-Carrot-Soup.jpg300199Tiffany Jewellhttps://noahhelps.org/wp-content/uploads/2024/01/NOAH_Website_Logo_340.pngTiffany Jewell2019-08-27 09:32:572019-08-27 09:32:57Turkey, Kale and Carrot Soup
