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Kim's Week-After-Thanksgiving Soup

1 Turkey carcass 1 large onion, chopped
1 tsp salt 2 zucchini, diced
2 TBSP vinegar 2 cups frozen, cut green beans
5 small turnips, diced 1 chicken bouillon cube
4 ribs celery, diced 2 TBSP dried basil
1/2 pound mushrooms, sliced Salt and Pepper
  1. In a large pot, break up the turkey carcass, leaving bits of meat clinging to it.
  2. Cover it with water, add the salt and vinegar, and simmer on low until the water is reduced to about 4 quarts. Let cool.
  3. Pour through a strainer, return the broth to the pot. Pick the meat from the bones. Discard the bones, dice the meat, and return it to the pot.
  4. Add the turnips, celery, mushrooms, zucchini, beans, boullion, and basil; and simmer until the vegetables are soft. Salt and pepper to taste, and serve.

Yield: 12 servings, each with 12 grams total carbs and 4 grams fiber, for a total of 8 grams of net carbs. Protein count will vary, depending upon how much meat was left on the carcass, but assuming 2 cups of diced turkey total, 1.5 grams of protein per serving.