Turkey Quinoa Soup

Soup2 I love leftover turkey at Thanksgiving and Christmas because there are so many things to make with it. This year I decided to create a soup because…well because I love soup!! I was lucky enough to have used a Blue Goose Pure Foods Organic turkey and I have to say there really is such a difference between organic poultry and conventional. I have combined Shredded turkey, celery, onions, carrots, swiss chard and both red and black quinoa. Add a few seasonings and you have a healthy and delicious soup for lunch or dinner.


Turkey Quinoa Soup
Serves 8
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  1. 15lb cooked turkey carcass - most meat removed (leftover from Thanksgiving or Christmas)
  2. 3 celery ribs cut in thirds
  3. 3 large carrots peeled and cut in thirds
  4. 1 large cooking onion cut into 4 chunks
  5. 2 tablespoons poultry seasoning
  6. 2 bay leaves
  7. 3 teaspoons salt
  8. Pepper2 large carrots peeled and cut into ¼ inch thick coins
  9. 1 large celery rib cut into ¼ inch pieces
  10. 1 sweet onion cut in quarters and separated
  11. 1 large bunch swiss chard or kale cleaned and coarsely chopped
  12. Salt to taste
  13. Poultry seasoning to taste
  14. Pepper to taste
  15. 11/2 cups Red and white quinoa
  1. Place first 8 ingredients in a large stock pot. Fill enough water to cover all contents and low boil until the bones are very soft and most of the meat has fallen away from the bones; about 2.5 hours. Let cool and then strain all the liquid from the contents, keeping the liquid in another large stockpot. Pick through remaining soup keeping all meat. Throw away the rest. Put meat back in with the broth. Then add next 8 ingredients. Simmer soup for 1 hour and season to taste. Leftovers can be easily frozen.
Nancy's Cravings http://nancyscravings.com/


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