Hosting Christmas dinner reaps the benefit of leftovers. To eek out the last bit of meat from a roasted turkey, a big pot of soup is a shoo in. This basic recipe, from bestcrockpotrecipes.net, does not require homemade stock. Just toss a few ingredients into your crockpot or, as I chose to do instead, let it simmer in a soup pot on top of the stove just long enough for the brown rice to soften... fast, flavorful, a perfect winter day warmup.
leftover roasted turkey bones and meat
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, diced
4 cups organic free-range chicken broth/stock
4 cups water
1 tsp salt (I used Johnny’s seasoning salt.)
¼ tsp pepper (I used garlic pepper.)
1 bay leaf
generous ½ tsp dried marjoram
2 tbsp dried parsley
½ cup uncooked brown rice
2 unpeeled carrots, sliced
any other veggies in the fridge (Into the pot on this day, I added sliced broccoli stalks and chopped kale)
Combine all ingredients except carrots (and any other veggies) in a large pot and heat. When it comes to a boil, turn down to a simmer. Cook for 30 minutes, then add the veggies. Cook for another 15 minutes until the veggies are tender but still firm. Makes eight 1 ½ cup servings.