That's where the old soup pot comes in handy. I can cook up my own "safe-for-me" soup and enjoy it to my heart's content. Recently, I made use of the leftover turkey carcass from Thanksgiving to make a low-carb turkey-vegetable soup. I confess I had never used the carcass before but decided to give it a go after one of my Thanksgiving dinner guests suggested it. There is a considerable amount of time involved with this recipe if you use a turkey carcass but it also can be made with leftover chicken and purchased chicken broth.
Low-Carb Turkey with Vegetable Soup
Step 1: Make the broth
- Put the leftover bones and skin from either a turkey or chicken into a large stock pot. Cover with cold water by an inch. Add a quartered onion, chopped celery and tops, chopped carrot, parsley, thyme, a bay leaf and a few peppercorns.
- Bring to a boil and then reduce heat to bring the stock to a simmer. Add salt and pepper.
- Cook for about four hours, uncovered so the stock reduces. Remove the bones and skin. Strain the broth if desired.
Step 2: Make the soup
- Add chopped veggies of your choice. I added the sturdier veggies (celery, onions, rutabagas and carrots) first. Skip adding grains or noodles if you want this to be low carb.
- Cook and simmer until the veggies are tender (approximately 30-45 minutes).
- In the final 10-15 minutes of cooking, add green beans. I also could have added greens, such as spinach, chard or kale, at this time.
- Serve with a salad.