Turkey Soup: Ingredients

Leftover cooked turkey

2 onions

4 carrots

A few garlic cloves

Bunch of celery

Bay leaves

Parsley

Boiling water 

Wild rice (optional)

Turkey Soup: Method for the turkey stock

  1. Remove any remaining meat from the turkey carcass. Save it for fricassee, sandwiches etc and to add to the soup once the stock has been made.

  2. Place the leftover bones (breaking them up if necessary so that they fit) into a large stock pot or casserole dish. Add vegetables such as celery, a couple of carrots, an onion, a few garlic cloves, parsley, a couple of bay leaves. Season. I like to add a bag of bouillon too. Cover with cold water.

  3. Bring to the boil, reduce to a gentle simmer. Cook at a simmer for 4-5 hours.

Turkey Soup: Method for the soup

  1. In a large casserole dish, sauté the following in a little olive oil until soft: chopped carrots, diced celery and sliced onion (if tolerated). Cook until the vegetables are soft.

  2. Add sliced garlic, salt, pepper, parsley or thyme and the stock you have made. Bring the whole lot to a simmer until everything is cooked through.

  3. Shred the turkey meat you reserved earlier and add it to the pot. Once warmed through, serve. Add a handful of cooked rice to each bowl if you want to make the soup more substantial or serve with star-shaped croutons for a festive twist.

 

This recipe was created by Mary Van Der Westhuizen. Follow @maryvanderwesthuizen on Instagram.