The holidays involve a great deal of preparation and the least of which is what to do with all the leftovers. Even if you picked your turkey clean you will be surprised at what meat is left on the bones.
Making stock is as simple as adding the carcass, vegetables (even leftover veg) and water in a pot and let simmer. I find the hardest part is picking off residual meat from the bones to add to the soup before straining and chilling for future use. Try my Hangover Turkey Stock recipe.
Once you have your stock you can turn it into a number of delicious soup recipes, including my Remains of the Day Turkey Soup. While I am a great fan of chopping, I too can use a break from chopping more vegetables, and sometimes I have used up all veg for the holiday meal.
This recipe comes to the rescue. Less chopping, but all the flavour you could ever want from a turkey soup.
Quick Post Holiday Turkey Soup
Equipment
Ingredients
- 2 tbsp. turkey fat or olive oil
- 1 large onion chopped fine
- 3 cloves garlic minced
- 1/2 tsp. cumin ground
- 1/2 tsp. coriander ground
- 8 cups turkey stock see below for my recipe
- 6 cups curly kale stemmed and chopped in 1-inch pieces
- 1 can chickpeas 15 ounces (rinsed)
- ½ cup orzo
- 2 cups cooked turkey shredded
Instructions
- Heat fat in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened and translucent, about 5 minutes, then add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Pour in the turkey stock; increase heat to high and bring to simmer. Stir in kale, chickpeas, and orzo; reduce heat to medium-low and simmer, partially covered, for 10 minutes.
- Add turkey and cook until orzo and kale are tender, about 2 minutes. Season with salt and pepper to taste and Serve.
Notes
Nutrition
