This past week we’ve all been sick in my house, so soup is all I have been craving. I baked a chicken and then later boiled the carcass to make soup. This recipe will work for turkey as well as chicken, so keep that in mind this week!
I put my chicken carcass (body minus lots of meat we’d already eaten) in a large stock pot and covered it with water. I added several leaves from my sage bush outside, as well as several bunches of parsley from the garden. I boiled it for 2 hours, then turned it off and allowed it to cool.
Once the broth cooled down, I put a lid on it and put it into the refrigerator. The next day, I scraped the hardened fat off of the top and what was leftover was about 8 cups of delicious chicken broth. I did not add any other seasonings because my baked chicken had been cooked with paprika, thyme, lemon pepper, and a dash of salt.
In a large soup pan, cook some garlic and onion. Add butternut squash cubes and any other veggies you want. I added a few cups of leftover cauliflower. I added a dash of nutmeg, ginger, turmeric, paprika, and black pepper. Cook this for 30 minutes on medium to high heat. Lastly I added a cup of leftover cream cheese. Puree with a food immersion blender. Voila~!
For variations, you can also use cream or half and half, instead of cream cheese. You may wish to add tortellini or ravioli for some added protein. Cubes of Tofu would be great in this soup. Top with nutritional yeast if desired.
What would you add to this soup? Have you made a turkey soup yet, since Thanksgiving was last week?