Turkey soup is nutritious and often overlooked after the holiday

Kathleen Blanchard's picture
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For delicious turkey soup, boil the turkey carcass, or frame as some call it. It is best to simmer it at least four hours, covered. Add one bay leaf and herbs to taste. One of my favorites is herbs de'provence. Put in chopped celery, carrots, onions, or onion juice to spruce up the taste.

The nutritional benefits of turkey soup come from the healthy additions, and after skimming the broth. Brown rice added to turkey soup provides selenium, fiber, high levels of magnesium and manganese.

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Wild rice added to turkey soup is high in protein, fiber and a good source of potassium, phosphorus, and the vitamins thiamine, riboflavin and niacin. Wild rice is also gluten free.

After simmering the turkey leftovers, strain the soup with a cheesecloth, let it sit, or refrigerate it to let the fat solidify. Doing so makes it easy to take the fat right off the top of the broth. Use the meat that falls of the bone, and any other leftover meat to put back into the soup. Allowing the soup to sit overnight in the refrigerator after cooking enhances the flavor.

Add wild or brown rice, then garnish with fresh spinach leaf, and fresh scallions just before serving. Use your imagination to add any vegetables to make your turkey soup colorful and even more nutritious while cooking, or for a crispy extra when added freshly to the broth. Turkey soup is easy to make, but often gets overlooked after the Thanksgiving holiday. Serve with a freshly baked wheat baguette or salad and enjoy.

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