IMMUNE BOOSTING BONE BROTH +
SOUP RECIPE
Few things make a soup taste better than roasted turkey bones. I find the flavor superior to chicken and it is often easier to find higher quality turkey. When making bone broth it is essential that you source the highest quality bird possible.
I love soup because you can hide the most nutritious ingredients and make them taste good. To boost your immune system add in some powdered herbs like Ashwagandha and/or Turmeric. Ginger and garlic will also help to support immunity and gently warm your system on cold nights.
If you aren't into bones and meat then check out this vegan veggie broth and white bean soup recipe!
BROTH
Serves 4-6
INGREDIENTS
Cooked 3lb bone-in turkey breast; meat set aside, discard skin and fat
1carrot – cut in half
1celery stalk – cut in half
1garlic glove – skin removed keep whole
1chunk of ginger – skin removed keep whole
4sprigs of sage (or ½ teaspoon dried)
4sprigs of fresh thyme (or 1teaspoon dried)
1bay leaf
Salt and pepper to taste
Optional: 1tablespoon Ashwagandha powder
Optional: 1-2teaspoon turmeric powder
DIRECTIONS
Remove skin, fat, and meat from the cooled, cooked turkey
Place bone in roasting pan
Place in the oven at 325 for 15-20 minutes
Remove right before it starts to turn golden brown. (It is important to have it not be too toasted as the darker brown the higher in carcinogens it is)
Place the roasted bones, veggies, and herbs into a standard crock-pot (or in a large pot, let boil for 10 minutes then bring to a simmer for at minimum 4 hours)
Cover with filtered water
Set on high for 6+ hours, the longer the better
Strain into a large pot keeping only the liquid
CLASSIC TURKEY SOUP
Serves 4-6
INGREDIENTS
6cups broth
Optional: 1lb turkey meat (usually about half of the meat from a 3lb turkey breast) shredded
1small shallot – sliced thin
2garlic cloves – minced
1 thumb-sized chunk ginger – minced
1tbs olive oil
4large carrots
4large celery stalks
Optional veggies and greens: zucchini, broccoli, bell peppers, sweet potatoes, red potatoes, celery root, kale, spinach, chard
Optional: brown rice
DIRECTIONS
Sautee shallot, ginger, and garlic in olive oil until they are translucent
Pour in bone broth
Mix in celery, carrot, and any other root veggies that take longer to cook
Bring to a boil, cover, and simmer for around 30 minutes
Add in shredded turkey, greens or veggies that don’t need much time
Optional: add in cooked rice
Simmer another 10-15 minutes until everything is soft and wilted
Serve and savor