Turkey or Chicken Soup made from leftover Roast Turkey or Chicken recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, select food or drinks that have fewer kilo-joules at other meals daily.
Tips for seeing the energy you burn:
Be active in as many ways as possible through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time on the job
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many ailments.
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We hope you got benefit from reading it, now let’s go back to turkey or chicken soup made from leftover roast turkey or chicken recipe. You can cook turkey or chicken soup made from leftover roast turkey or chicken using 27 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- Prepare 1 FOR SOUP STOCK
- Provide 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- Prepare 2 carrots, cut into chunks
- Get 2 stalks celery, cut into chunks
- Prepare 1 large onion, peeled and cut into chunks
- Get 1 tsp poultry seasoning
- Take 1 tsp thyme, dryed
- Prepare 6 black peppercorns or 1 teaspoon ground pepper
- Provide 3 whole garlic cloves
- Take 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- Prepare 1 FOR SOUP
- You need 1 tbsp butter
- Provide 2 carrots, peeled and sliced
- Take 10 button mushrooms, sliced
- Get 2 celery stalks, sliced
- You need 1 medium onion, chopped
- You need 2 clove of garlic, minced
- Get 1 28 ounce can diced tomatoes
- Prepare 2 cup bok choy, chopped
- Prepare 1/2 tsp thyme
- You need 1/2 tsp black pepper and salt to taste
- Prepare 1 tsp hot sauce such as franks brand
- Provide 2 tsp lemon juice
- Get 1/4 cup parmesan cheese
- You need 1 cup or more of leftover turkey or chicken meat, cubed, or sometimes I make little turkey or chicken meatballs and add them to the finished soup
- Use 1 cup cooked rice or pasta such as egg noodles, or what type you prefer, I used a wild rice blend this time.
- Take 2 cup low sodium chicken broth
Steps to make Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- FOR STOCK
- Combine all stock ingredients in a large stockpot, being sure everthings covered with broth, bring to a boil, lower heat and simmer 2 to 3 hours, with a cover ajar to allow for broth to reduce somewhat.
- Strain stock through a fine strainer to a clean large bowl, discard solids.
- At this point you need to degrease stock, the simple way is to chill overnight and just remove and discard top layer of fat, or you can skim it off with a ladel if you do not want to wait.
- FOR SOUP
- In a medium saucepan, melt a tablespoon butter, add mushrooms and soften add onions and garlic, carrots, celery tomaotes with the juice from the can, thyme, pepper, hot sauce, broth and lemon juice, bring to a boil and simmer uncovered untl vegetables are tender
- Meanwhile bring your strained stock to a simmer in a large stockpot, add cooked vegetables and all liquid left with them and combine and simmer add bok choy, the cooked rice or pasta and cubed cooked meat, heat through, sprinkle with parmesan cheese and serve hot!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re going to use has been stored properly (according to some storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state how long you can keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. By way of example, you might see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you sick.
If your plan is to use an egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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