Gluten-Free Turkey Leftovers Soup
Use the carcass from your Thanksgiving turkey to make this hearty leftover turkey soup. To keep the noodles from absorbing the stock, spoon cooked gluten-free pasta into the hot soup after it’s poured into individual bowls.
- Bones of one roasted turkey (with some meat left)
- 1 cup large dried lima beans , rinsed
- 4 stalks celery , diced or sliced
- 3 large carrots , peeled and sliced
- 1 (18-ounce) can diced tomatoes, drained
- 1 large onion , peeled
- Several sprigs flat-leaf parsley , rinsed
- Salt and freshly ground pepper , to taste
- 2-3 quarts cold water
- 1 large potato , peeled and cubed
- 1 (10-ounce) package frozen cut green beans
- ½ (10-ounce) package frozen peas
- Gluten-free pasta of choice
In a large stockpot, combine turkey bones, lima beans, celery, carrots, tomatoes, onion, parsley, salt and pepper. Cover with water. Bring to a boil and simmer 2 to 3 hours or until lima beans are soft. If you omit the lima beans, simmer 2 hours or until soup is flavorful.
Carefully remove the turkey bones, using two large slotted spoons. Transfer bones to an ovenproof platter and let sit until cool enough to handle. Remove meat from bones and return meat to the pot, along with a few large, solid bones.
Add potato, green beans and peas and simmer for 1 additional hour. If the broth becomes too thick, add a can of gluten-free chicken stock. Check seasonings and adjust for taste. Remove bones.
For Hearty Turkey Soup, spoon cooked rice or gluten-free pasta into individual bowls and then pour in hot soup. Don’t add rice or pasta to the stockpot as these tend to absorb liquid, making the soup very thick. Serve hot.
*Please note the nutrition facts does not include the turkey or the pasta, as this will depend on how much meat is left on the carcass and how much pasta you use per serving. The nutrition facts are calculated with the other base ingredients.
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