For this soup, you will need:
Leftover turkey
One small onion or half a large onion
Garlic cloves, approximately 5-6
Carrots
Broccoli
Celery stalks, approximately three large
A large stockpot
Chicken bouillon
Celery salt
Garlic powder
Onion powder
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.
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.
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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