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Homemade Turkey or Chicken Soup Recipe
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- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 teaspoon oil
- leftover chicken or turkey carcass or 3 pounds of chicken pieces
- 1 or 2 bay leaves
- salt and pepper to taste
- 1/2 cup rice or 2 cups noodles
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Tips and Variations:
- For chicken broth: Do not add rice or noodles. Strain out all the vegetables and meat. Try freezing it in ice cube trays. Just take out the number of cubes you need for a recipe and it is ready to go.
- To make this a gluten free soup add rice or another gluten free grain instead of noodles. You can also add potatoes. Add 2 or 3 potatoes, peeled and chopped, instead of the rice or noodles.
- Try adding 1-2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme to the basic chicken soup recipe for added flavor.
- To kick it up a notch, grate fresh ginger into the soup near the end of the cooking time. Omit the pepper.
- Add a bouquet garni of fresh herbs to the pot. Try a mix of fresh thyme, the 2 bay leaves from the basic recipe, 2-3 cloves of garlic and a handful of Italian flat leaf parsley tied together in a bit of cheesecloth. Discard after cooking.
- For a different but delicious flavor sensation add 3 tablespoons of cider vinegar (yes – vinegar!) and 4 or 5 sprigs of fresh flat leaf parsley to the basic chicken soup recipe. This gives a lovely fresh flavor to the broth.
- If you want to significantly lower the fat content of the soup, chill it before serving. The fat will solidify on the top and you can skim it off with a spoon. When you heat it, the soup will be almost fat free.
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