A twist on a traditional chicken and rice soup: I cooked down a crown of turkey to create a nice broth and added kale, brown rice and some spices.
Take the heat off and let the soup cool, strain the soup and separate the broth from the meat. Keep the appealing and soft chunks of meat. Pull the rest of the meat off the bone. Get rid of the carrot, celery and onion.
Usually at this step, you would let the broth sit in the refrigerator overnight, and remove the layer of fat from the top. However, this is optional when you use only the crown of turkey. There is less fat on this, and would only have a small layer on top. This also adds flavor. Reheat the broth, adding back in chunks of meat.
This soup lasted 3 days for lunch for 2 people. The crown of turkey was €10 at Lidl. The rest of the meat was used in other dishes for dinner during that time.
At age 26, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.