Kitchen Roundtable

Question for soup makers: When you make turkey or chicken soup, do you use

the meat on the bones that you used to flavor the stock when you put together the soup? And do you throw away the carrots, onion and celery also? I have always left meat on the bones and once the stock is ready, I strain the broth, and pick out the good pieces of meat, throwing away grizzle, bones, etc. I have heard others say that they throw all that meat and the softened vegetables out because it is flavorless and then just add fresh veggies and the leftover meat.

I made a turkey for guests Saturday night. I had a lot left over so it is soup time. I have the broth ready (enough for 2 batches of soup) and will start adding fresh vegetables and wild rice to this batch. DH is really sick with little appetite and I need to make something he will eat.

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Question for soup makers: When you make turkey or chicken soup, do you use
That meat is flavorless, but I use it, adding more of the good meat.
Thank you. I threw out the carcass, bones, and cooked veggies and saved the meat to make
Sounds delicious! *NM*
glad he's feeling better :thup *NM*
Re: Question for soup makers: When you make turkey or chicken soup, do you use