Whiteley Creek Homestead

Hosting Christmas dinner reaps the benefit of leftovers.  To eek out the last bit of meat from a roasted turkey, a big pot of soup is a shoo in. This basic recipe, from bestcrockpotrecipes.net, does not require homemade stock. Just toss a few ingredients into your crockpot or, as I chose to do instead, let it simmer in a soup pot on top of the stove just long enough for the brown rice to soften… fast, flavorful, a perfect winter day warmup.    

 
 
Homemade Turkey Soup

leftover roasted turkey bones and meat

2 celery stalks, chopped

1 onion, chopped

2 garlic cloves, diced

4 cups organic free-range chicken broth/stock

4 cups water

1 tsp salt (I used Johnny’s seasoning salt.)

¼ tsp pepper (I used garlic pepper.)

1 bay leaf

generous ½ tsp dried marjoram

2 tbsp dried parsley

½ cup uncooked brown rice

2 unpeeled carrots, sliced

any other veggies in the fridge (Into the pot on this day, I added sliced broccoli stalks and chopped kale)

Combine all ingredients except carrots (and any other veggies) in a large pot and heat. When it comes to a boil, turn down to a simmer. Cook for 30 minutes, then add the veggies. Cook for another 15 minutes until the veggies are tender but still firm. Makes eight 1 ½ cup servings.