Although most broths and stocks sold in the stores are Low in Carbs they tend to have hidden added ingredients like msg. To avoid additives and use up some of those turkey leftovers why not make some of your own broth. Yesterday I decided to use my slow cooker to make my stock by filling it with onion, carrots, celery, bay leaves, spices and the wings from a turkey. In my family there is always plenty of dark meat left from the turkey and this is the perfect meat to use for making stock. Once you have the stock made simply add it to your meals to make a nice sauce or make your own soup. Today I am sharing one of my favorite soups, my Turkey Tofu Soup.
- Leftover Roasted Turkey Meat and Bones, I used the wings and excess dark meat
- 10 cups Water
- 1 whole Celery, chopped
- 3 Carrots, whole
- 1 Onion, quartered
- 3 Bay Leaves
- 1 tablespoon Thyme
- 1/3 block of Tofu, sliced into strips
- Salt to Taste
- In a slow cooker add turkey, celery, carrots, onion, and spices.
- Poor water over the top.
- Place the lid on and cook on low for 10 hours.
- Remove vegetables and spices and pick out the turkey meat. Reserve meat for soup. If needed you may need to run your broth through a strainer.
- Reserve broth for future recipes. Keep in your fridge in an airtight container.
- In a sauce pan add 2 cups of turkey broth, about a 1/2 cup of turkey meat, and sliced tofu.
- Heat soup to a boil and serve. Enjoy!