Turkey & Vegetable Soup from Ryan's Roast Turkey

Every year for the past 7 years, Ryan has been making roast turkey for Thanksgiving Day. And if I remember it right, he has made it for Christmas Eve dinner about 4 times. With that, I can say that he has mastered the art of roasting turkey. The people who had tried Ryan's roast turkey can attest to that. Unlike most roast turkeys, his isn't dried out...it's really moist and very flavorful even without gravy. 

The secret is simply the brine solution he uses...

 ...the herbs and spices he rubs and stuffs it with...

...and his patience during the delicate roasting process. :)

But you see, no matter how perfect any roast turkey is, most people prefer just the white meat, so there's always leftover. Well, for me, that's a good thing! I actually think that the best thing about roasting turkey is having all the leftovers because afterwards, I can use it to make quick and easy meals.:)

Friday after Thanksgiving, I made Turkey Arroz Caldo which is the same as the Chicken Arroz Caldo I posted before. The difference is that I substituted the chicken with turkey, I used only 1½ cups of rice (1 cup Jasmine and ½ cup glutinous) for thinner consistency and I used turkey stock that I made form the turkey carcass.

And then last Saturday, I made this delicious Turkey & Vegetable Soup. I love making this kind of soup with leftover chicken or turkey. It's very satisfying and filling with all the vegetables in it. We all find it so comforting especially during cold weather.

The next time you have leftover turkey or chicken,  you should try making this soup! You won't regret it! 

Have a great weekend y'all!

Ingredients:
*Serve 4-6

• 2 cups leftover turkey or chicken, chopped
• 1 medium-sized onion, chopped
• 1 celery rib, chopped
• 1 medium sized carrot, chopped
• 1 medium sized red bell pepper, chopped
• 3 medium sized russet potato (about 3 cups), cut into ½ inch cubes
• 6 cups turkey stock (I used the turkey carcass to make the stock) or chicken broth
• 1 cup heavy cream
• 2 Tbsp parsley flakes
• 2 Tbsp olive oil
•  salt and pepper

Procedure:

1. Put potatoes and turkey stock in a large saucepan and cook over medium heat until potatoes are tender, aproximately 15 minutes.

2. Mash half of potatoes in broth to give thicker consistency.

3. In another pan, saute turkey, onion, celery, carrot and bell pepper for about3 minutes. Add to the stock and bring to a boil over high heat. Once boiling, reduce heat and simmer, stirring occasionally until carrots are almost tender. Add salt and pepper to suit your taste.

 

4. Stir in heavy cream and cook until heated through, about 3 minutes. Stir in parsley flakes.

5. Remove from heat. Transfer to individual bowls and serve.