This turkey soup is made with bone broth (from the turkey carcass), turkey, a few delicious vegetables, and some key herbs. It will warm you up and boost your immune system. Plus, it's anti-inflammatory! Sounds like the perfect way to support our health as the weather shifts.
2 quarts turkey bone broth (feel free to substitute with chicken or vegetable broth)
2 cups cooked turkey, cubed (substitute with chicken if necessary)
1/2 onion, diced
2 garlic cloves, minced
1 delicata squash, chopped
6 carrots, chopped
6 collards leaves, chopped (or kale)
1 tablespoon minced ginger root
1 tablespoon dried rosemary
1 tablespoon dried sage
1 teaspoon salt
1 teaspoon pepper
Bone Broth Instructions:
- Place the turkey carcass in a large pot (or pressure cooker), add 1 tablespoon apple cider vinegar, and enough water to cover the carcass.
- If using a stove you'll want to bring to a boil and then reduce the temperature to simmer. Simmer for 6-12 hours. If using a pressure cooker, set time to 99 minutes (I like to use the first batch for the soup and then pressure cook the bones a second time for another batch of broth). Strain the broth to remove bones. Discard bones and set 2 quarts of broth aside for the soup.
Turkey Soup Instructions:
- Place about 1/4 cup of broth in a soup pot and turn heat to medium high
- Add onions, garlic, ginger, rosemary, sage, salt, and pepper. Cook until onions are translucent and herbs are fragrant (about 2 minutes).
- Stir in chopped carrots and delicata squash (remember, you can eat the skin on this type of squash), cook for a minute.
- Add collard greens, cover and let cook for about a minute.
- Pour in bone broth, bring to a boil and then reduce to simmer.
- Cook until carrots are tender (about 20-30 minutes). If using a pressure cooker, set time to 5 minutes.
This recipe makes several quarts of soup so you'll have plenty of leftovers for the week. Enjoy!