Ingredients for the Turkey Stock
Leftover turkey carcass
10 cups water
1 Tbsp lemon juice
Ingredients for the Soup
1 teaspoon olive oil
3 cloves garlic, minced
1 onion, finely diced
½ teaspoon salt
3 stalks celery, diced
2 large carrots, diced
6 cups turkey stock
2 bay leaves
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
3 cups diced leftover turkey meat
2 cups cauliflower rice
Instructions for the Turkey Stock
1. Place the turkey carcass into a large pot with water and lemon juice. Bring to a gentle simmer and reduce the heat to low. Simmer for 3 hours or place in a slow cooker on low for 8 hours.
2. Once finished cooking, pour the broth through a colander into a large bowl to separate the liquid from the bones. You should have approximately 6-7 cups. Set the stock aside while you prepare the rest of the soup.
Instructions for the Soup
1. Heat olive oil in a large pot over medium heat. Add in the onion and garlic and sprinkle with salt. Sauté for 2 minutes, then add the carrot and celery. Cook for 8 minutes.
2. Add the turkey stock to the pot along with the bay leaves, poultry seasoning, salt, and pepper, allowing to simmer for 10 minutes. Then add in the diced turkey meat and cauliflower rice.
3. Allow the soup to simmer for 4-5 more minutes until the cauliflower rice is tender. Divide the soup between 6 bowls and garnish with fresh parsley before serving.
4. Enjoy!
Serves 6
Inspired by Every Last Bite