Low Carb Turkey Bones Soup
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Its so easy to make a delicious low carb stock soup with the leftover turkey bones. You can freeze this stock and use it in many different kinds of soup, or make up one big batch of homemade turkey noodle or Italian turkey vegetable. We've given you two different versions here but I'm sure you'll come up with your own delicious favorites.
We've jump started this soup with basic all natural chicken stock broth to make a succulent turkey noodle soup so the stock is double rich and fragrant. Prepare to enjoy the whole house fragrance.
We've jump started this soup with basic all natural chicken stock broth to make a succulent turkey noodle soup so the stock is double rich and fragrant. Prepare to enjoy the whole house fragrance.
Ingredients
- 1 Leftover turkey with a little meat left on the bones. (Don't pick it real clean)
- 8 Cups (2 Quarts) Your favorite natural chicken stock or store broth
- 4 Cups Water
- 3 Stalks Celery, chopped
- 3 Medium size carrots, chopped
- 3 Medium size leeks (or 1 medium size onion), chopped
- 1/4 Cup Fresh parsley, chopped
- 2 Teaspoons Dried thyme
- 3 Bay leaves
- 5 Cloves of garlic, chopped
- 2 Fresh green onions (for garnish)
- 1-1/2 Teaspoons Black pepper
- 1 Package Skinni™ Spaghetti™ Low Carb Angel Hair Pasta
Directions
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Cook's Tip: Always choose a pot that is at least 1/3 larger than you actually need. This way you don't have to fuss because it boils over on you. Be sure there's plenty of extra room in the pot for the soup to cook. Place all ingredients except the spaghetti in a large pot and bring to a boil. Stir and reduce heat to simmer. Cover and cook for 2 hours. Remove turkey carcass, cool and pick off any remaining meat. Add a bit more chopped turkey or remnants to the pot along with the residual meat to make up to 2 cups. |  |
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Add 1 package Carb Counters™ Skinni Spaghetti, broken up randomly, to the pot. Cover and let stand for 10 minutes. Serve with a sprinkling of parmesan cheese, if desired and Bistro Bread™. Makes approximately 16 cups. Just 4 net carbs per large 2 cup (16 oz) main entree bowl. Cook's Tip: Right after eating, check the amount of leftover soup. Now is the time to cool and freeze it carefully in freezer style zip lock bags or containers. Be sure to mark on each what the contents are so you can be surprised by defrosting an "instant homemade soup" when time is at a premium. Or, if preferred, divide it out and place in fridge for another meal - try a few of the following variations and freeze to make a whole new version of the richly flavored soup. |  |
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For Turkey Italian Vegetable Soup add the following ingredients to soup: 1- 15.5 ounce can of diced tomatoes* 1- 15.5 ounce can of white beans* 1 Tablespoon dried basil 1 Tablespoon dried oregano 1/2 a 10 oz. package of fresh spinach, chopped a bit 1/2 cup of grated parmesan cheese 1/4 cup olive oil (extra virgin if you prefer) *These ingredients will add some additional carbs to the soup, check the can labels to minus out the fibers and divide the remaining net carbs by the number of servings you have. Cook's Secret: To spice up leftover soup, or to add "heat" to any soup, add several shakes of Louisiana Hot Sauce For Slow Cooking Crock Pot preparation: Place turkey carcass, vegetables and seasonings in your slow cooker. Add enough of the broth to cover. Turn heat to low, cover, and let cook 10 to 12 hours. Once the stock soup is finished cooking, remove the carcass and then add the extra meat and noodles to the pot. Cover and let sit for 15 minutes. Skim off fat if needed. Note:the extra broth not used in the cooker method can be added to the remaining cooked soup later, if desired. |  |
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