This is a super healthy and crazy delicious soup recipe for leftover turkey and turkey stock. It’s a new take on a bone broth soup, reminiscent my favourite Indian dishes, Butter Chicken. Just a warning… Any loved ones you feed this to are going to want seconds so hopefully you will have enough.
I’ll start with the recipe and later go through the process of making bone broth with the turkey leftovers. It could easily be done with chicken meat and broth as well. You don’t have to make the broth yourself, but if you do, rest assured that you reaping so many health benefits.
Bone broth is good for the gut, aiding in digestion, reduces joint pain and inflammation, promotes healthy bones, fights inflammation, promotes healthy nail and hair growth, and of course, as our previous generations knew, it inhibits infection caused by flues and colds. Chicken soup is not just good for the soul… it’s good for the body.
This one is hearty enough to serve as a meal. Here’s a photo.
Recipe (serves 8-10)
6 cups turkey broth
3 cups turkey taken from broth (or 4 cups chopped if not taken from broth)
1 1/4 cup grated carrot
1 cup chopped onion
2 cloves garlic (minced)
1/2 cup unsweetened coconut
1/3 cup rice (I used basmati)
3-4 tbsp local honey
3 tsp curry
1 tsp cumin
1 tsp tumeric
1 tsp salt
1/2 tsp ground fennel
1/3 tsp cardamom
1/3 tsp cinnamon
1 can coconut milk (400 grams)
Pour 3 tablespoons of broth into a frying pan, and saute onions for about 2 minutes on medium low. Add garlic and cook for about another minute. Place this mix in a large pot along with all of the other ingredients except for the coconut milk. Allow mixture to boil over medium heat, then reduce to low and cook for 20 minutes or so. Add coconut milk and continue to cook for another 5 minutes. Serve and enjoy!
How to Make Bone Broth
Here’s how I did it anyway. I had an 11 pound turkey that I pulled most of the meat off of, but also left lots of mean that seemed harder to pull off. I wasn’t worried as I knew it would easily come off the bone when you are done cooking the broth, so just leave some meat on the bones. I broke up the carcass of the bird as best as I could and placed it in my slow cooker, along with any skin then pretty much had it covered in water. (Next time I will save the neck and other innards to add) I turned it on high until it boiled then turned it down again until it was on low and let it cook for about 6 hours. When I went to bed, I turned the setting to warm and then back to the low setting and kept it on for about another 10 hours.
It’s recommended you cook the bones 24-48 hours to get all of the benefits of the marrow and to do that you’ll find the bones, especially small ones, are quite soft… even soft enough to chew.
Then I took the dish out of the cooker and placed it in the fridge until it had cooled. I then began the task of separating the meat from the bones and straining the broth from the meat.
I had one pot for the broth, a bowl for the meat and bag for the bones.
I had to be careful to sift through the meat carefully and try to remove any bones. Some were quite tiny. The bones were just thrown out once I was done.
It really took just 5-6 minutes for this part. In my case, there was about 7 cups of broth and 5-6 cups of meat.