My youngest has a bit of a cold today so I am going to be making the Turkey Noodle soup (linked is for chicken noodle. use turkey. 😉 )
I saved the bones from our smoked turkey and made broth overnight in the slow cooker.
If you've never made broth before from bones, it's easy -- but it does take some time and some patience.
I like to throw the bones in the pot with about 8 cups of water, a hunked up onion (no skin), some garlic cloves (again, no skin!) and whatever odds and ends of carrot, celery, and bell peppers I have in the house.
After cooking on low overnight, I unplug and uncover the pot and let it cool down completely.
if you are using the Soup Sock, remove it from the pot and put it on a cutting board -- unwrap, and discard the bones, but save any meat that has pulled away from the bones.
You now have broth. Unsalted.
Some people discard the veggies that have cooked overnight since the flavor has leached out, but I usually keep them in and use a handblender. I like the bit of added fiber this adds, but it will make the broth cloudy.
It's your choice.
Now you can add in the remaining ingredients for your soup of choice.
I have leftover spaghetti noodles in the fridge from a previous meal, so my Turkey Noodle Soup is practically already ready already!
😉
I hope your day goes smoothly --- enjoy your week!
lost of love to you and your family, and happy slow cooking!!
xoxo steph
