Turkey Soup Time at Thanksgiving


I realize that it’s been quite a while since I’ve written anything, but thanks to Thanksgiving leftovers, I’m able to have something to post about.  Over the Thanksgiving weekend, I bought one of the little turkeys that Safeway had on sale for $.99/lb.  I cooked it up, and got several meals out of it, and of course boiled up the bones to make some turkey broth.  It was quite good and strong, because I didn’t end up using any of the turkey drippings to make gravy, so I could just add them to the stock.

So after letting it sit in the freezer of my fridge for a couple of weeks, I pulled it out, and took most of it to make a pot of soup.  I’ve get about 2 or 3 cups worth to use in a later soup of some sort.

Making the Turkey Soup

I like my soups good and chunky, with a bit of a kick to them.  So, I start out by adding 4 small yellow onions and 4 cloves of garlic.

Turkey soup: the beginningsNext into the mix was a good pile of kale, which had been generously given to me by a friend.

Turkey soup step 2Along with that I tossed in some good-sized chunks of carrots and rutabaga.

Topping it all off with a little bit of green pepper. Here’s the final product, all simmered and steamy, after I added a little basil and thyme and let it chug away on the stove top.

While all this was going on I also had time to roast a chicken that had been gifted to me by other friends last week.  It’s wonderful having thoughtful and giving friends.  The Thanksgiving holiday may be over, but I still have so much to be thankful for.

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