Turkey Bone Broth Soup
Turkey Bone Broth Soup is the ultimate way to make the most of your leftover turkey! This soothing delicious soup starts with simmering turkey bones, then adding hearty vegetables, meat and top with fresh parsley....yum!
Equipment
- 1 Heavy bottom stock pot, dutch oven or instant pot
- 1 Chef knife
- 1 Cutting Board
- 1 Airtight storage container for storing left over bone broth
- 1 Large Spoon
- 1 vegetable peeler
Ingredients
- 1 fresh garlic bulb
- 3-4 large onions you can always add more
- 3-4 celery stalks
- 5 large organic carrots
- 1 pound of turkey or chicken cut into small cubes You can pre-cook your meat or add it to your soup raw and allow the meat to cook in the soup.
- 1 tbsp of butter or oil for sauteing
- fresh parsley for garnishing
Instructions
- Finely chop garlic and onions.
- Saute garlic and onions on low over butter or oil.
- Chop carrots and celery and add to sauteed garlic and onions. Season vegetables, cover with a lid, and saute until vegetables are soft. Add a bit more cooking fat if you need to.
- This time I chose to use rainbow carrots.
- After the vegetables are tender, pour in the turkey bone broth. Feel free the add a few more seasonings to the vegetable broth mixture at this point. One of the keys to great-tasting soup is to slightly season each addition to the soup.
- Add in the fresh or previously frozen turkey bone broth.
- This is my previously frozen turkey bone broth. I froze the broth months ago and on the day I was ready to make the soup, my homemade broth was already done!
- Once you have poured the turkey broth into the pot, add the turkey or chicken meat to the soup. Allow to simmer on medium-low heat for at least 30 minutes. You can leave your soup simmering for longer if you wish. Just make sure to turn your stove down on the lowest setting.
- When you're ready to serve add fresh parsley and enjoy!
Notes
*Homemade turkey bone broth can last up to a week in the refrigerator.