Since I will return to work tomorrow and be on the road/busy pretty much all week long, I decided to make a second pot of soup today (Sunday). It was time to visit the refrigerator and take a look at leftovers from the holidays. The garage refrigerator produced the leftover turkey - pretty much frozen in the pan. After sorting out the prime pieces to be sliced into lunch meat (for husband's lunch), and dividing a few more handfuls to be frozen for future soup-making, I had the misc. orts and chunks for turkey soup. This will be my second flavor of soup to use for lunch or dinner during this coming week:
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Soozi's Homemade Turkey Soup - January 4th Variety:
2-cups (or more) of leftover turkey meat chunks and orts
Water - enough to fill a small kettle
Coarsely chop all of the following vegetables:
1/4 of a head of cabbage
1/2 of a medium to large sized onion
2 stalks of celery
1 or 2 carrots
10 sprigs of fresh parsley (if you happen to have some)
Seasoning: (Season to taste!!)
1/2 to 1 teaspoon kosher salt - season to taste
Pepper - season to taste
1/4 to 1/2 teaspoon of tumeric
1/2 teaspoon sweet curry
1/2 to 1 teaspoon sweet basil
1/2 to 1 teaspoon garlic powder - or chop up a couple garlic cloves
1 to 2 teaspoons lemon juice
Put all of the above into the kettle of water and bring to a boil. Turn down the heat and simmer, and simmer some more. Simmering for a couple hours really makes the best soup. This will make a savory broth with a nice yellow tint. If you want, you can add some chopped potatoes.
This soup can be served with noodles or rice (make sure to cook either separately), but if doing the soup-fast diet, keep that pasta to a minimum!! ENJOY!!
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