Every year at this time we tend to take stock of our blessings and reflect on the many things we are thankful for. Our family. Our friends. Our health. Our job. ~Not the actual job but the fact that we have one. And in this house we are also thankful for our Thanksgiving meal and the Thanksgiving soup.
I mean giving it a name like “Thanksgiving Soup” is sort of extra. It’s soup that I make a day or two after Thanksgiving with turkey bone broth.
This is soup. But like, SUPER good soup.
Of everything I make around here, I take the most pride in this one. It’s made with love. That sort of mom love reserved for knee boo boos and late night snuggles.
I am convinced that someday when my kids look into a camera after a big Nobel Prize or Championship game win and say “I love you mom! I’m going to Disney World!” It will be because they know how much I love them from all the times I made them this soup.
Also if you’re sick, about to be sick, know someone who is sick or read the word sick in this blog it can help you feel better. These are just facts. Alternative facts perhaps-but I stand by them.
I should make it more than once a year. But to make it perfect I need an entire leftover Thanksgiving dinner. And since I have been using the old “It’s only once a year. Treat Yo’self!” excuse to eat stuffing and gravy for breakfast for the last few days, I can’t justify making this more often.
And I know I can make bone broth anytime. But not THANKSGIVING TURKEY bone broth!
I have left a Thanksgiving buffet at a fancy hotel with a carved out bird in a bag, and I have fought to get the leftover bird from family members on many a Thanksgiving— JUST FOR THE SOUP!
I can say with certainty that there’s been some de-evolution of my grateful heart when it comes to that Thanksgiving bird. I will concede the Christmas turkey with limited altercation but I am NOT leaving without that damn Thanksgiving carcass. I’m just not!
So here’s what I’m eating today, tomorrow, the day after that, and probably a month from now when I get some out of the freezer…
Thanksgiving turkey bone broth.
- Take any leftovers you are not going to eat and throw it in a stockpot. This includes the stuffing, potatoes, gravy. All of it except the creamy veggie casserole one of the kids made you make. Also stop eating that creamy veggie casserole thing. It’s gross.
- Fill the pot with cold water. Enough to cover everything and almost to the top. Bring it to a boil and keep it at a slow boil for like 6 hours. This time is an approximation. Boil it until the bones are clean and lightweight. Or until someone says “damn that smells good!”
- Drain the broth into a dffferent stock pot- Sometimes one or two times. Get out all the floaties.
- If you’re reading this from the Midwest, the next step is to take that covered stock pot of broth and stick it in the snow to cool overnight. For everyone else-get it to room temperature quickly and then stick it in the fridge overnight.
- The next day skim the fat off the top and make your soup.
You can use the broth to make whatever soup you choose. I make chicken noodle.
Pro-tip 1: sauté the carrots, celery, and onion in EVOO salt, pepper, and seasoning before adding it them to the broth. It will give them a “roasted” flavor.
Also then you don’t have to boil the broth again trying to soften the carrots AND you won’t over salt the broth because the vegetables are seasoned in advance.
Pro-tip 2: Don’t forget to add wine. Add two cups of white wine to the broth just before you add the chicken.
And add two glasses of white wine to your belly while you make it.
If your family is still in town go ahead and add two more glasses…. And also maybe a shot.
You’re gonna need it.