Root Vegetable Soup

I have a Thanksgiving leftover recipe and thought I would post it before Thanksgiving in case you are lucky enough to end up with some leftover turkey and are looking for a way to use it.   If you are wondering what to do with your turkey, this soup was a little bit different than the usual turkey or chicken noodle soup.  Lots of nice flavors and a nice way to try some new or different vegetables you might not want to try all on their own.  I’m calling this root vegetable soup but to be technical; it’s really root, bulb and tuber soup.  Carrots, parsnips, sweet potatoes and rutabagas are roots.  Potatoes are tubers and onions are bulbs.  But, they all grow beneath the ground, so I’m calling it root vegetable soup.

I made this soup in pretty short order, in part because I made a pasta dish the day before and cooked up extra pasta, so I had a container full of cooked pasta in the refrigerator.  I like to cook extra pasta, lentils, rice, etc. one night and use them to speed up the cooking another night that week.

You can make your own turkey or chicken broth by adding your turkey carcass to a large stock pot, covering it with water and simmering for a couple hours.  Allow the liquid to cool and pour through a sieve or strainer to catch the stray bits of bone, etc.  Return broth to the pan and you are ready to go.

Root Vegetable Soup

8 cups turkey or chicken broth

2 parsnips, peeled and sliced

2 medium potatoes, peeled and diced

2 small or 1 large sweet potato, peeled and diced

1 medium rutabaga, peeled and diced

1 medium onion, diced

3 carrots, peeled and sliced

2 teaspoons dried thyme leaves

½ cup chopped flat leaf parsley

2 or 3 cups shredded chicken or turkey

2 cups cooked pasta.

Add turkey or chicken broth to large stock pot and add all diced vegetables, parsley and thyme as well and simmer until vegetables are soft.  Add shredded chicken or turkey and pasta to pan, simmer for 5 or 10 more minutes.  Add salt and pepper to taste and enjoy.


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