Turkey or Chicken Soup made from leftover Roast Turkey or Chicken recipe. How to be a healthy weight balancing energy in and energy out
Achieving 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 many different foods from each of the five food groups from the quantities recommended Watch your portion sizes particularly foods and drinks that are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or beverages that have fewer kilo-joules at other foods in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general 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. To cook turkey or chicken soup made from leftover roast turkey or chicken you only need 27 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Turkey or Chicken Soup made from leftover Roast Turkey or Chicken:
- Provide 1 FOR SOUP STOCK
- Use 1 Whole leftover roast turkey or chicken, all bones, scraps and bits and pieces
- Use 2 carrots, cut into chunks
- Get 2 stalks celery, cut into chunks
- Prepare 1 large onion, peeled and cut into chunks
- Take 1 tsp poultry seasoning
- Get 1 tsp thyme, dryed
- You need 6 black peppercorns or 1 teaspoon ground pepper
- You need 3 whole garlic cloves
- Get 1 ENOUGH LOW SODIUM CHICKEN BROTH TO COVER ALL STOCK INGREDIENTS! IT WILL VARY DEPENDING ON SIZE OF ROAST
- You need 1 FOR SOUP
- Get 1 tbsp butter
- Take 2 carrots, peeled and sliced
- Provide 10 button mushrooms, sliced
- You need 2 celery stalks, sliced
- Use 1 medium onion, chopped
- Get 2 clove of garlic, minced
- Provide 1 28 ounce can diced tomatoes
- Use 2 cup bok choy, chopped
- Get 1/2 tsp thyme
- Prepare 1/2 tsp black pepper and salt to taste
- Provide 1 tsp hot sauce such as franks brand
- Take 2 tsp lemon juice
- Get 1/4 cup parmesan cheese
- Use 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
- Take 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 assist stop harmful germs from growing and spreading. You can take some steps 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 on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. That is because these kinds 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 fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you’re going to use was saved properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that say how long you may keep the food and if it needs to go in the fridge.
This kind of food often has special packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you may see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, make sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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