Episode 3

How to make soup, more Meals with the Bird!

Nothing on this turkey is going to waste. (Maybe the gizzards because I don’t care for those). So we are going to make bone broth and 2 different recipes that use turkey broth. If you don’t have turkey broth, you may use boxed chicken or vegetable, low sodium variety is best, broth or even poultry bone broth.


  • Turkey or Chicken Bones

  • 4 Carrots

  • 4 Celery Stalks

  • 1 Onion

  • Salt and Pepper

How to Make Bone Broth:

  1. Place the bones from a cooked turkey in a large dutch oven or stock pot.
  2. Add whole carrots, celery sticks, onion, salt & pepper and as much water as your container can hold.
  3. Bring to a boil then lower the temperature to a medium low and simmer for 1-2 jours.
  4. Strain the bones and vegetables from the broth.
  5. Refrigerate the broth for several hours or overnight to allow the fat to separate thus rising to the top.
  6. Skim off the fat then use the broth within a day or two or but into freezer bags for a later use. Label with contents and date.

Here are two favorite pots of soup using the bone broth.

What You’ll Need

  • Large Stock Pot

  • Sharp Knife

  • Cutting Board

  • Liquid and Dry Measuring Cup


  • 4 - 5 Big Onion

  • 4 tbsp Butter

  • 2 tbsp Flour

  • 6 Cups Chicken Broth

  • 2 Cups Whole Milk

  • 1 tsp Salt

  • 1/4 tsp Pepper

How to Make Quebec Onion Soup:

  1. Cut the onions in half and slice them as thinly as possible.
  2. Melt the butter in a dutch oven then Add the onions and stir with a wooden spoon until the onions have a nice golden coloration. Don’t over cook the onion because if they turn brown they will have an unpleasant flavor to the soup.
  3. When the onion are golden, add the flour and increase the temperature a bit until the flour turns golden as well.
  4. Add the broth and seasonings. Bring to a boil then cook for 10 minutes on low temperature again.
  5. Lastly, add the whole milk and perhaps a bit more salt and pepper. Heat for another 10 minutes and serve.

This recipe Lorette Onions Soup is from IX pour Bistro restaurant in Quebec City, Quebec, Canada. Kevin and I discovered this wonderful fun place on our Air Force retirement trip, July 2017. And we returned the next summer too.

I like to serve this with crusty baguette bread sliced, toasted with gruyere cheese and crunchy apple slices on the side.

What You’ll Need

  • Covered Dutch Oven

  • Measuring Cups

  • Can Opener

  • Sharp Knife and Cutting Board


  • 4 Cups Cooked Poultry

  • 2 Cups Chopped Celery

  • 1 Cup Chopped Onion

  • 2 Cups Fresh Corn

  • 2 Cups Baby Carrots, Chopped

  • 2 large cans whole tomatoes

  • 8 cups broth

  • salt & pepper to taste

How to Make Brunswick Stew:

  1. In a covered dutch oven, combine the poultry meat, vegetables, and tomatoes with broth and seasonings.
  2. Bring to the boil, then lower temperature to simmer till the carrot are cooked tender.

You can adjust this to a Texas style: swap the vegetables for tomatoes, poblano peppers, pinto beans, corn, onion, and add seasonings of mild chile powder and a bit of garlic powder.

This is delicious with cornbread.

In Colonial Virginia, this soup was called Brunswick  Stew. It was made with whatever meat  was available  turkey, chicken, guinea hens, or rabbit and whatever vegetables were in season. This adaptation of the stew is one of favorites. When I would come home from college, my mother always had a pot of this simmering on the stove with a pan of my grandmother’s cornbread. Even today, the smell of this cooking invokes these sweet memories.

Isn’t it wonderful how food brings you happiness through memories of aromas, flavors,  and conversations around the table.