Thanksgiving is always a feast that lasts for at least a week in my house thanks to all the leftovers. This year, I whipped up a new Thanksgiving soup that is too cluckin' delicious not to share.
Keep in mind, the whole turkey was about 4 servings. I also used food in my house that I needed to use/rid of. Feel free to add other veggies, legumes, etc.
First, make the turkey broth:
Place the turkey carcass in a large pot & pour in 16 cups (128 oz) of water; bring to a boil, reduce heat to a simmer, & cook the turkey carcass for 1 hour until the remaining meat falls off the bone. Remove the turkey carcass & pick off/chop any remaining turkey & set the meat aside.
Use a fine colander to strain the broth into a clean soup pot. You will have A LOT of broth. For 4 servings of soup, you'll only need 32 oz of broth. Put the remaining broth in a ziplock bag & store it in the freezer until you're ready to use the rest.
To make the soup:
Add the chopped turkey to the strained broth; bring to a boil, reduce heat to a simmer. Stir in 1 cup of spinach, 1 can of chickpeas, 1 large carrot, 1 onion (I prefer red), 1 can of tomatoes, 1 tbsp. parsley, 1 tbsp. basil, 1 tbsp. black pepper, ½ tsp. paprika, & 1 tbsp. thyme. I added a tsp. of garam masala as well, but this isn't necessary. Simmer for 1 more hour.
Lastly, add 1.5 cups of oat or almond milk ( I used oat) & stir it in on a low flame. Add cayenne pepper to taste (I used ¾ tbsp., but I like my food spicy.)
Let me know if you make it & how it comes out. Enjoy & Happy Holidays to all!
