Monday, November 9, 2015

Crock Pot Turkey Soup


 Carcass, wings & bones of 1 leftover
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram

 Remove all meat from the bones and carcass and refrigerate.  Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.  Add remaining ingredients and 3 quarts of water.  Cover and simmer on the low setting for 24 hours.  Strain broth, and refrigerate overnight in a clean bowl.  Discard vegetables and bones.  The next day, remove the fat that has congealed on the surface of the broth.  Place in a large kettle and bring slowly to the boil.  Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley

 Simmer for 15 minutes.  Add 3/4 cup parsley and simmer for another 15 minutes or so.  Salt and pepper to taste and add 1 cup noodles or other small soup pasta.  Simmer until the pasta, barley and vegetables are tender.  Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling.  Makes approximately 3 to 4 quarts and freezes well.  

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