Chicken or Turkey Soup

Everyone knows that a good homemade soup can take away any cold. This “base” recipe is a great building block for creating the perfect soup. I used some leftover turkey for this recipe. The best thing to use is left over chicken or rotisserie chickens. Trying to fight off a nasty cold? Load this soup with tons of extra garlic and cayenne pepper. It will help boost your immune system to fight whatever it may be. Whenever I make soup or broth, I always make a large amount to freeze, you never know when you might need some homemade soup.

Prep time: 20 mins                   Cook time: 3-4 hours


(Note: This list is a base-increase, decrease, add, or subtract any ingredients.)

  • 2 onions
  • 4 medium carrots
  • 5 celery stalks
  • 10 cloves of garlic
  • 2 bay leaves
  • Chicken bouillon to taste
  • 6+ quarts of chicken broth
  • Salt & Pepper to taste
  • Cayenne pepper to taste
  • 1 LB shredded turkey or 2 rotisserie chickens shredded

Find your biggest stock pot and place it on your counter. Get all your vegetables and cut them up how you please. Personally, I julienned my onions very thin and left my garlic in large chunks. Put all the vegetables into your stock pot with the bay leaves and start with about a tablespoon of salt, pepper, as well as a teaspoon of cayenne pepper.

Put your turkey or chicken on top of all the vegetables. Begin pouring your stock into the pot until it reaches the handles of the pot. Turn your stove to high and let it boil for about 25-30 minutes. During that time add your bouillon.

After about 30 mins reduce your soup to a medium low heat and cover. Let it simmer for several hours, at this point taste it and adjust your seasoning. Once you got the perfect seasoning let it simmer for a couple hours or until you get hungry. Store any extras in freezable containers to have the perfect soup for a dreary winter day.

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