Making Stock and Soups

I had to get this posted before Thanksgiving, because DON’T THROW AWAY THAT TURKEY CARCASS AFTER THANKSGIVING DINNER! Okay, whew… I feel better.

I love soup. I love to cook it, I love how my kitchen smells when I make soup, I love to eat it on a cold winter’s night with some fresh bread or rolls. These soups have chicken broth in the ingredients. You can use canned. It’s easy and it’s my go-to ingredient when I’m out of turkey broth.

But there’s no point in wasting that flavorful turkey carcass when it could make the most wonderful stock ever. Because in a day or two, you’re going to want to make turkey noodle soup with the absolute last pieces of that yummy turkey you cooked for Thanksgiving.

I thought I’d figure this out: I roasted two 14 lb. turkeys for a church supper. The turkeys were $9 each, but most of that cost went to the meat itself. I had to buy celery for the stock at 88 cents. I already had the carrots, onions, and parsley. I figure the bay leaves and peppercorns cost another 25 cents. I got 28 cups of stock. Let’s say it cost me about .11 cents for every 2 cups. A can of chicken stock – 2 cups – costs 50 cents on sale or 77 cents regularly. I saved $5 or $9 for 14 cans. I guess that’s ok. And I know what’s in it. ( I sure hope my math is ok – this was not my best subject…)

CHICKEN OR TURKEY STOCK

1 (3 ½ lb) chicken or a turkey carcass with most of the meat removed. It helps to break the backbone in half so it fits into your soup pot. I throw in the wings, the wing tips, and any drumsticks that don’t get eaten for Thanksgiving dinner. I also put in the neck that was cooked with the giblets. It won’t hurt it to get cooked again.

1 tbs. black peppercorns                                   

1 tsp. salt       

10 parsley sprigs (who counts? I just use a bunch)    

3 stalks celery, cut into 2” pieces, with leaves on

3 bay leaves

2 carrots, cut into 2” thick pieces

1 onion, quartered

8 c. water, or enough to cover the bones 

Combine all ingredients in large stock pot. I used an electric roasting pan so I could fit everything in.

Bring to a boil, reduce heat; simmer, uncovered 40 minutes till chicken is done or the meat is about to fall from the turkey carcass.

Remove chicken, or turkey bones, from liquid (keep simmering stock); cool the meat until you can touch it. Remove meat from bones, and reserve for use in other recipes (will keep 3 days in airtight container in refrigerator, or freeze).

Return bones to stock. Partially cover and simmer 1 hour.

Strain stock through sieve and discard solids.

Cover and chill the liquid for 8 hours. Skim the fat from the surface.

Package in freezer bags in 2 cup amounts.

Now you can make:

CHICKEN OR TURKEY NOODLE SOUP

1 tbs. olive oil    

1 chopped onion    

1 c. sliced celery        

1 c. sliced carrots     

½ of reserved meat from chicken stock (or 2 cubed chicken breasts), or 2-3 c. reserved turkey meat

1 bay leaf

6 c. chicken or vegetable stock

1 tsp. dried tarragon

1 tsp. dried thyme

1 tsp. dried parsley

3 - 4 c. uncooked noodles 

You can use the turkey you got from boning out the turkey or...

... you can use cubed, cooked chicken breasts



Sauté onion and celery in olive oil till tender.

Add carrots, bay leaf, chicken, or turkey, and stock.

Bring to boil; reduce heat; partially cover and simmer 45 minutes. Remove bay leaf, add tarragon, thyme, and parsley and salt and pepper to taste. Bring to a boil, add noodles and cook 6-7 minutes, till noodles are nearly done. Or I boil the noodles separately in a saucepan, drain, and place the noodles in the bowls and cover with soup. That way, I don’t have soggy noodles the next day if there is leftover soup.

Want something a little lighter? This is one of Walt’s favorite comfort foods:

HOT AND SOUR SOUP

1 tablespoon sesame oil

1 clove garlic, minced

4 ounces mushrooms, sliced

2 c. chicken or vegetable broth

2 tablespoons rice vinegar

1 tbs. red wine vinegar

2 tablespoons reduced-sodium soy sauce

Dash cayenne

1 tsp. white pepper

1 carrot, shredded

Snap peas, zucchini, whatever veggies you have

Spinach

Broccoli florets

Warm the oil in a large saucepan over medium heat. Cook the garlic and mushrooms for several minutes, until soft. Add cayenne and white pepper; stir and cook another minute. Stir in the broth, vinegar, soy sauce, carrots, veggies, spinach and broccoli. Bring to a boil. Reduce the heat to low and cook for 5 minutes, or until the vegetables are cooked. Taste and adjust the seasoning, adding more vinegar, soy sauce if desired.

 

How about some creamy soups with homemade stock?

SPICY PUMPKIN SOUP (from Simply Recipes)

4 tbs. unsalted butter

2 onions,chopped

2 minced garlic cloves

1/8 to ¼ tsp. crushed red pepper

2 tsp. curry powder

½ tsp. ground coriander

Pinch ground cayenne pepper (optional)

3 (15 oz.) can pumpkin or 6 c. chopped roasted pumpkin

5 c. chicken broth

2 c. milk (or use fat free half and half and no cream)

½ c. brown sugar (I cut back on this because I thought it was a bit too sweet)

½ c. heavy cream 

I was out of chicken broth so I had to used canned.

Melt butter in a large saucepan. Add onion and garlic, and cook, stirring often, until softened, about 4 minutes. Add spices and stir for 1 minute. Add pumpkin and chicken broth; blend well.

Bring to a boil, reduce heat, simmer 10-15 minutes.

 

Blend the soup in batches in a blender, or use a hand-held blender. With the soup on low heat, add brown sugar and mix. Slowly add milk and cream or half and half. Adjust seasonings to taste. If too spicy, add more cream. Sprinkle the top of each bowl with toasted pumpkin seeds. Serves about 8.

 

This has got to be my favorite pumpkin/squash soup.

BUTTERNUT RAVIOLI SOUP

2 tablespoons butter
2 onions, chopped
about 3 c. butternut squash pureed

2 cans or 4 c. chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 pound ravioli, cheese-filled, frozen
½ to 5/8 cup neufchatel cheese (also known as low fat cream cheese)
Salt and pepper
½ to 5/8 cup half and half  

In a soup pot, heat butter over medium high heat. When hot and melted, add onions and sauté till translucent. Add the squash and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.  

Meanwhile, cook ravioli according to package directions. Drain and set aside. 

In a blender, or with a hand-held blender, blend the stew and all the neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve. Again, I cook the raviolis, and just put each serving bowl.

This is one of the ultimate comfort foods.

POTATO BROCCOLI SOUP

5-6 potatoes, sliced     

2 sliced onions

2 minced cloves garlic

1 c. broccoli    

2 cans or 4 c. chicken broth

2 tbs. butter

1 tbs. flour

1 c. milk

1 c. grated cheddar 

Sauté onions in 1 tbs. butter 5 minutes. Add potatoes and garlic. Stir. Add chicken broth.

Bring to a boil, reduce heat, simmer 10 minutes. Add broccoli. Simmer 8 minutes. Meanwhile, in a separate pan, melt 1 tbs. butter, add flour, then milk. Cook and stir till thick. Remove from heat, add cheese. Blend ½ of soup till smooth, pour in bowl; or use a hand-held blender. Blend rest of soup; pour back in the pan with the rest of soup; add milk - cheese mixture. 5 servings

 

POTATO SOUP

2 tbs. butter     

2 thinly sliced onions  

thinly sliced onions            tsp. salt3 lg. potatoes, peeled and sliced   

lg. potatoes, peeled and sliced          5 c. milk1 minced clove garlic

1 can or 2 c. chicken broth

½ tsp. salt

2 ½ c. milk

Parsley 

parsleyMelt butter, stir in onions, garlic and potatoes. Cover and cook 10 minutes. Add stock and salt. Simmer 30 minutes. Slowly stir in milk. Sprinkle each serving with parsley.

 

I think this may be in another blog post, but it’s such a good chowder, that it bears repeating.

Autumn Chowder

4 cups cubed yellow-gold potatoes

4 cups chicken stock

1 cup chopped carrots

1 cup white onion (chopped)

1 ½ cups shredded sharp cheddar cheese

1 ½ cups shredded pepper-jack cheese

4 tablespoon flour

½ tsp. white pepper

2 cups half-and-half

2 cups milk

2 cans whole kernel corn

1 cup cubed ham

Boil yellow-gold potatoes for 5 minutes. Do not drain water.

To the potatoes and stock, add carrots, onion, and cook an additional 10 minutes.

In a separate bowl, toss cheddar, pepper-jack, flour, and white pepper together. Once combined, add to the pot with the potato and carrot mixture. Then add half-and-half, milk, corn, and ham, and heat (but do not boil) the ingredients. Serve hot.

This is the richest clam chowder I’ve ever had. It’s a Christmas Eve tradition at our house to have this clam chowder and fresh ciabatta or sourdough bread. Melt butter, stir in onions, garlic and potatoes. Cover and cook 10 minutes. Add milk and salt. Simmer 30 minutes. Sprinkle with parsley. It's

BOSTON CLAM CHOWDER

13 oz. chopped clams        

1 c. chopped celery   

2 c. diced potatoes

2 c. or 1 can chicken broth  

3 minced garlic cloves     

1 chopped onion      

3/4 c. butter

3/4 c. flour

4 c. half and half

1 tsp. salt

Pepper

½ tsp. sugar 

Drain juice from clams and pour over celery and potatoes in sauce pan. Add broth. Simmer, covered till potatoes are tender (20 minutes). In another pan, melt butter, sauté onions and garlic. Add flour and blend. Cook 1-2 minutes. Add milk and cook till thick. Add undrained vegetables and clams. Add seasonings. Serves 8. The more cream and butter you use, the better it tastes, but to lighten this up: use skim milk instead of half and half, use ½ c. butter and ¼ c. olive oil.

BEAN SOUPS WITH CHICKEN BROTH 

This chili violates Walt’s rule of “never eat grey stuff.” But this is extremely tasty, a bit different and I love the cumin in it. If you want to speed it up, used canned black beans. Then just simmer for 30-45 minutes.

MELLOW BLACK BEAN CHILI

1/4 c. olive oil       

4 large onions, sliced  

4 minced cloves garlic       

3 stalks celery, chopped    

1 tbs. cumin         

1 lb. black beans, rinsed and sorted

1 can diced green chilies     

8 c. chicken broth

¼ c. lemon juice

1 ½ lbs. Polish sausage, sliced

Sour cream

Salsa 

I wanted to use the dried beans from our garden, so these aren't black beans.
They're brown.

Sauté onions, garlic, and celery in oil till very limp.

Using roasted chilies makes this a much richer soup.

Add cumin. Stir in beans, chilies, and broth. Bring to a boil and simmer 2 ½ hours till beans are tender.

Take some beans out of the liquid; blow on them. If the skins peel back, they're done.

Stir in lemon juice. In a blender or food processor or with a hand-held blender, whirl half the soup. Return to pan.

Stir in sausage. Simmer 10 minutes. About 4 qts. or 8 servings.

Fast, easy, delicious.

INSTANT BLACK BEAN SOUP

2 (15 oz) can black beans, undrained    

½ c. bottled salsa              

1 tbs. chili powder            

1 (16 oz) can or 2 c. chicken broth

½ c. (2 oz) shredded sharp cheddar cheese

5 tbs. low-fat sour cream

5 tbs. chopped green onions

2 ½ tbs. fresh chopped cilantro

Place beans with liquid in saucepan. Partially mash beans. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle into bowls; top with cheese, sour cream, onions and cilantro. Serves 5.

When you get an elk or a moose, you have some stew meat. You have a lot of stew meat. Lentils cook fast – they are good and good for you. And this is good.

LENTIL SOUP

2 lbs. stew meat          

3 tbs. flour           

½  tsp. salt        

1/4 tsp. pepper              

3 tbs. olive oil   

4 c. chicken broth       

2 c. sliced celery

5 sliced carrots

2 chopped onions

1 c. lentils

1 tbs. lemon juice

1 tsp. salt

1 tsp. thyme 

Combine flour, ½ tsp. salt and pepper. Coat meat in flour mixture, and brown in oil. Add broth, cover, simmer 45 minutes to an hour. Add rest of ingredients. Simmer 1 hour. Or more. Depending on how your day is going.

 

Healthy, yummy, what more can I say.

WHITE BEAN AND CORN SOUP

1 lb. (2 ¼ c.) dried small white beans (or used canned white beans)        

2 tsp. thyme      

1 (17 oz) can cream style corn

8 c. or 4 cans chicken broth

1 (28 oz) can tomatoes       

Pepper 

Sort and wash beans. In large pot, cover beans with water. Bring to boil, boil 1 minute. Remove from heat. Let stand 1 hour. Drain beans and rinse thoroughly. Put beans back in pot, add broth. Bring to boil, simmer about 2 hours till beans are tender. Add rest of ingredients, simmer 30 minutes. Mash beans to thicken.

  

This is Beth’s award –winning recipe. It comes out different every time, but this is the current incarnation.

WHITE CHICKEN CHILI

Roast, boil or grill chicken breasts – enough for almost 1 per person. Shred when cooked.

1 tbsp. vegetable oil   

1 onion, chopped       

3 cloves garlic, crushed          

1 (4 oz) can diced jalapeno peppers        

1 (4 oz) can chopped green chile peppers

Or you can use roasted jalapeños, anchos, or Hungarian chilies or a mixture     

2 tsp. to 2 tbs. ground cumin, according to taste

1 tsp. dried oregano

1 tsp. ground cayenne pepper, or to taste

2 (14.5) oz cans chicken broth

3 (15 oz) cans white beans, with or without the liquid

2 cans cream of mushroom soup

1 to 2 c. shredded Monterey Jack cheese, or a Mexican blend cheese

Heat the oil in a large saucepan over medium-lo heat. Sauté onion about 4 minutes. Add garlic, jalapeno, peppers, and spices. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken, and white beans. Simmer till thick – about an hour or so. Thirty minutes before serving, stir in cream of mushroom soup, sour cream and cheese. Stir occasionally till all is melted and heated through. Do not boil. Remove mixture from heat. Serves 4-6.

OTHER SOUPS WITH CHICKEN BROTH 

 

This is fast, easy and super-yummy. After I put it in bowls, I add a piece of toasted sourdough bread and grate a bit of parmesan on the top. That's the picture at the top of the blog.

Chipotle Tomato Soup

1 cup chopped onion

2 Tbsp. olive oil

2 cans (14-1/2 oz. each) diced tomatoes, undrained

2 medium carrots, chopped

1 can (14 oz.) low sodium chicken broth

1/4 cup KRAFT Light Thousand Island Reduced Fat Dressing (which I didn't have, so I just left it out)

1 Tbsp. chopped chipotle peppers in adobo sauce 

Now I couldn't find the homemade broth in the freezer. I've got to get that organized...

Sauté onions in hot oil in large skillet until tender. Add tomatoes, carrots and chicken broth; mix well.

Bring to a boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender, stirring occasionally.

Transfer vegetable mixture to a blender container in small batches (or use a hand-held blender); cover. Blend until smooth, adding dressing and chipotles to the last batch. Serve warm or chilled.

This is also very easy and is really pretty because of the red peppers.

ROASTED RED PEPPER AND CORN SOUP

2 tbs. olive oil   

1 chopped onion                                                                    

2 cloves minced garlic

1 15 oz. jar roasted red peppers      

1 chopped tomato

1 tbs. flour      

4 c. chicken broth

1 c. milk    

2 c. frozen corn kernels       

Salt and pepper to taste 

Sauté onion and garlic in oil about 5 minutes. Add peppers and tomato, sauté another 3 minutes. Stir in flour, cook and stir 3 minutes. Add 1 cup chicken broth and bring to a boil. Pour mixture in blender, or use hand-held blender, and blend till smooth. Return to pan and add remaining broth, milk, salt and pepper. Heat to simmer and add corn. Simmer till corn is thawed, about 4 minutes.

 

This is in the October – Elk hunting blog. This time, I’ll spell it right and tell you that the recipe comes from my friend, Amy. And it fabulous!

CHICKEN AND BARLEY SOUP

2 chicken breasts, diced      

5 c. chicken broth       

½ c. barley        

1 tbs. chicken soup base  

2 minced garlic cloves 

1 tsp. poultry seasoning    

¼ tsp. pepper 

2 c. diced potatoes

1 chopped onion

1 c. cooked brown rice

Sliced carrots

Sliced celery 

Place chicken, broth, soup base, barley, garlic, poultry seasoning and pepper in large soup pot. Bring to boil, simmer 30 minutes. Add potatoes, onions, carrots, celery, simmer another 25 minutes, add rice, simmer 5 minutes.
 

This makes a lot of soup also, and it’s worth it.

TORTILLA SOUP

5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped

4 fresh Anaheim chilies, seeded and chopped

3 c. chopped tomatoes

1 large white onion, chopped

7 minced garlic cloves

2 tbs. olive oil

6 c. chicken stock

2 c. water

1 ½ lbs. cooked chicken, chopped ½” dice

2/3 c. chopped cilantro

Vegetable oil for deep frying

6 corn tortillas, cut into 2” long strips

6 oz. crumbled queso fresco

1 avocado, pitted, peeled and sliced 

Combine chilies, tomatoes, onion and garlic. Coarsely puree. In soup pot, warm oil, add chili mixture; cook, stirring occasionally, 15 minutes. Stir in stock and water. Bring to a boil, reduce heat and simmer 20 minutes. Add chicken for last 10 minutes. Add cilantro. Meanwhile, heat oil for frying to 375˚, fry tortillas strips in batches till crisp, about 2 minutes. Drain on paper towels. Put the soup in bowls and garnish with tortillas, cilantro leaves, cheese and avocado. 6 servings. 

 

Do you ever have some leftover broccoli that needs used up?

ROASTED BROCCOLI SOUP

1 slice bread, crusts removed  

2 c. milk      

3 c. chopped broccoli florets and stems    

2 tbs. olive oil     

2 tbs. lemon juice

½ tsp. salt    

½ c. chopped celery

1 chopped onion

1 tsp. minced fresh thyme

3 c. chicken stock                                                       

Tear bread into chunks, cover with milk. Let soak 20 minutes. Coat broccoli with 1 tbs. olive oil and lemon juice; sprinkle with salt. Roast at 375° for 30 minutes. Meanwhile, over medium heat, heat rest of olive oil. Sauté celery, onion and thyme until tender. Squeeze bread and add to celery, reserving the milk. Add broccoli and stock. Bring to a boil, reduce heat, simmer 20-25 minutes. Puree mixture, add milk and simmer 10 minutes. Serve sprinkled with chipotle, or paprika, or chili powder. About 6 servings. 

 

Another good and good for you soup.

MEDITERRANEAN CHICKPEA, TOMATO, AND PASTA SOUP

2 teaspoons olive oil  

1 1/2 cups water  

1/2 teaspoon ground cumin    

1/4 teaspoon black pepper      

1 (14.5-ounce) can diced tomatoes, undrained   

 2 tablespoons chopped fresh parsley

1 cup diced onion

1 can or 2 c. chicken broth

1/4 teaspoon ground cinnamon

1 (15 1/2 -ounce) can chickpeas (garbanzo beans), drained

1/2 cup uncooked ditalini (very short tube-shaped macaroni)                                               

Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley. Yield: 4 servings (serving size: 1 1/2 cups).

 

We'll do some other chilies and stews later, but I wanted you to have the turkey stock recipe.