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If you are planning on making soup with leftover turkey this Thanksgiving, here's a tip for adding a little extra nutrition for your family. Put into the soup pot 1 cup of plain pumpkin. No one will ever know it's in there. It adds a rich color while supplying immune-boosting nutrients. It also somewhat thickens the broth. I use canned pumpkin, not the pie filling.
Source: A friend told me about this.
By Anne L. from Green Bay, WI
By Debbie G. from Tacoma, WA
Remove thighs to a plate, remove the meat from the bones and return to pot. Discard bones. Add noodles to each bowl, spoon soup over noodles. Can serve with fresh baked bread.
Options: add corn, green beans, etc. Use chicken thighs/legs instead of turkey thighs
FYI: I don't add any salt due to the chicken base/bouillon. The shredded carrots gives the broth a nice color.
By JoAnn from Cherry Hill, NJ
In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
In Dutch oven, combine turkey bones and trimmings with water. Add salt, poultry seasoning, bouillon cubes and bay leaf. Bring to boil. Cover and cook over low heat 1 hour.
In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley, and sage.
Recipe forTurkey Chowder Soup. Boil broth, potatoes, celery and carrots together until tender, approximately 20 minutes. Then add butter. In a blender combine milk and flour. Stir into soup mixture to thicken. It will become like a thin gravy.
To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.