Thanksgiving left a lot of food in my fridge -- mostly turkey -- turkey wings; turkey legs ; turkey everything...turkey carcass...yup. I used the turkey bones to make a rich, marrowy stock that served as the base for the soup that I made last night. The soup is so easy -- you can use veggie leftovers and add new veggies to the soup for a rich, winter stew. It features spinach, carrots, potatoes, corn and ditalini pasta.
I love this recipe because you can eat it immediately, store some in the fridge and freeze the rest in heavy-duty bags for another night. The stew will last 3-6 months in the freezer if properly packaged.
This soup pairs well with crust bread and butter.
3 cups cooked turkey, shredded
1 cup corn, fresh or frozen
2 carrots, chopped,
3 potatoes (I used yellow), chopped
7 cups water and/or stock from the bones
A handful of spinach
1 cup ditalini pasta
1. Bring the stock to a boil. Meanwhile, shred the chicken if you haven't already.
2. Add everything and bring back to a boil.
3. Turn down to simmer for an hour or so...until everything is tender You can set it and forget it.
4. Serve hot or cool and package in the freezer.