Broccoli Turkey Soup

I don't know how many turkey legs and wings are discarded after the holidays, but we've always turned those leftovers into soups or stews.  This recipe is by far the easiest and quickest and my granddaughters favorite soup!

2 cans cream of chicken soup

1 can of cream of celery soup

chicken stock

head of fresh broccoli 

1/2 large yellow onion

4 red potatoes

poultry seasoning

salt and pepper

thyme

corn starch

In a large crock pot or similar pot put the soups and turkey parts.  Fill the empty soup cans with hot water to loosen the remaining soup and pour into the crock pot.  Dice up the potatoes and place into the pot and cut the broccoli up leaving as much of the stems off as possible and add them to the pot.  Slice and dice the onion adding them to the pot and then season to taste.

Add two cups of chicken stock to the pot.

Cook on medium for the rest of the day and on low or warm overnight.

Next day, using a slotted spoon, scoop out the turkey and as the meat falls off the bone or you have to encourage to do so, separate it from the bone and anything that does not look or feel appetizing.  Once you've scooped out and separated all the meat, carefully edit the remaining meat for any stray bones or gristle and once satisfied cut the meat up into small strips or squares about the size of an M&M then return to the soup pot.

That afternoon fill a two cup measuring cup with one cup of chicken stock and add three heaping teaspoons of corn starch and mix.  Corn starch is my go-to gravy maker or stew thickener because you can use it with cold water or stock and it mixes easily as opposed to flour which clumps in cold liquids.  

Now for the taste test - this is where you check flavor, spices, and doneness.  Make sure you check the broccoli and the soup for thickness and seasoning.  Here's where I add some Ms Dash spicy seasoning to give the soup a little kick in the ass.