For this soup, you will need:
One small onion or half a large onion
Garlic cloves, approximately 5-6
Celery stalks, approximately three large
A large stockpot
Small amount of black pepper
Begin by deboning your fowl. Cube all meat; reserve a bit of fat and broth leftover from roasting as well. Set aside.
Fill your stockpot with water. Put on to boil. Rinse all vegetables; peel carrots and rinse, set aside.
Chop onion into hearty pieces. Add to pot.
Add sliced garlic.
Chop celery into pieces, including leaves, and add to pot. Bring to a boil.
Add cubed turkey, roasting broth, fat, and also add chicken bouillon, approximately two tablespoons. I personally prefer Caldo Pollo.
Add garlic powder, onion powder, approximately one to two teaspoons each. Also add celery salt and a small amount of pepper. Important: do not omit the celery salt. It gives the soup the perfect flavor. I am very heavy-handed with it, but you may use your own discretion. It smells wonderful in the kitchen!
For this soup, I love hearty pieces of broccoli. Not only do I include the tops, but I also peel
and chop the stalks into hearty pieces.
When the onion is transparent, and the celery is almost cooked through,
add the broccoli.
Slice carrots. When the broccoli is halfway done, add the carrots. Carrots cook just a bit faster than the broccoli, so I always add them secondary.
As the soup boils, the fat will rise. Remove it with a ladle.
All set! This lovely and tasty soup is best paired with a crusty sourdough. So good! Freeze leftovers immediately, or use within 2-3 days.
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