We know Thanksgiving is done but here is a great recipe to use if you cook a turkey for Christmas, or you can also use a chicken frame too... or just Pin it for next year!
As long as your bird isn't too big, turkey soup in the slow cooker (crock pot) is a great, healthy way to
stretch out that turkey. You can start it after dinner on Thursday (and
save space in your refrigerator), or wait ‘til Friday if you’re too
tuckered out from all that belly stuffing! This way you can be cooking even while you are
out shopping, working, or just relaxing on Friday.
I got this recipe from my mom (who, by the way, is a fantastic cook),
and adapted it for the slow cooker. If you’re not into slow cooking, or if your bird is HUGE
you can certainly cook this on the stove in a large stock pot. Just
don’t cook it as long or it will dry out and burn up!
Ingredients:
1 meaty turkey frame (carcass)
{works with chicken too!}
3 quarts broth (12 cups)
(or water with 1t bullion)
1 onion, sliced or diced
3 tomatoes, cut into wedges
(or 16 oz can)
1 ½ t dried oregano, crushed
1t dried thyme
Pinch of pepper
4 c. vegetables (carrots, onions, celery, mushrooms, broccoli, cauliflower, etc.)
1 ½ c. uncooked noodles, rice, quinoa, barley, etc.
Directions:
- Break or cut in half with scissors the frame if it doesn’t fit in the pot
- Put into large slow cooker (6-7 qt or larger) with broth, onion, and salt*
- Cook on low overnight (8-10 hours) or on high 4-5 hours*
- Cool and remove bones.
- Return meat (as much as you want, I like to save some for sandwiches) and broth to the pot, and stir in spices and veggies
- Cook on low 3-4 hours or on high 1-2 hours
- Stir in noodles or grains, simmer until done
- If it gets too dry, add water or more broth to make it more soup
*If you have a huge bird, you can do steps 2-3 in a large stock pot. Bring to boil on the stove, then simmer for 1.5 hours. After removing bones and other waste, it should fit into the slow cooker.
