Category Archives: Soup

Do I Drink Bone Broth on the GAPS Diet?

Bone broth has become wildly popular, and there are even places where you can buy a mug of bone broth to go. Kind of wild when you think about it!

Because of this surge in popularity, I am seeing many people coming to GAPS believing they will be making and drinking bone broth. However, according to the founder of the GAPS Diet, Dr. Natasha Campbell-McBride, there is a difference and she has instructed us to make meat stock at the beginning of the GAPS Diet, especially during Introduction.

So to answer the question… yes, you will drink bone broth on the GAPS Diet since Dr. Natasha does state in her Frequently Asked Questions page that bone broth may be used and is beneficial, but you'll want to wait until later on in the diet.

Here are some of the differences:

  • Meat stock is cooked with plenty of raw meat on the bone, while bone broth uses “meaty” bones or even previously cooked bones.
  • Meat stock is cooked for 2-3 hours until the meat is tender enough to eat while bone broth requires a much longer period of cooking – anywhere from 4 hours to 24 hours or longer.
  • Bone broth calls for vinegar to help leach minerals from the bones (vinegar not required for meat stock).

Meat stock is easy to make. All you really need is meat, bones and water. You can add a few more nutrients and flavor by adding some vegetables like onions [affiliate link], garlic, carrots and celery.

Here is a simple meat stock recipe to get you started.

Simple Chicken Stock

  1. Put everything into a pot that is large enough to hold all the ingedients.
  2. Bring to a boil, then reduce heat until the liquid simmers gently.
  3. Cook for 2-3 hours until the chicken is falling off the bones.
  4. Remove the vegetables and meat, strain the broth.

You can use the vegetables and meat to make soup, chicken salad or just have the meat and vegetables with some butter slathered on top.

I have personally experienced quite a number of changes to the way my body feels I feel by making sure to drink broth on a regular basis. When I fall out of the routine of drinking broth, I always end up feeling various aches and pains which vanish once within a few days of consuming broth daily.

As my sister said to me recently, “Making broth is one more task but any bother is negated by living pain-free.” I have gotten into the habit of making broth each weekend and then make sure to have one cup each day. I might have it by itself, or in soup, or just poured over vegetables.

What about you? Do you drink broth regularly? What is your favorite broth? Have you done the GAPS Diet? I would love to hear from you in the comments.

Do I Drink Bone Broth on the GAPS Diet?
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Easy chicken meat stock recipe, suitable for Gut and Psychology Syndrome Diet.
Ingredients
  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed
Instructions
  1. Put everything into a pot that is large enough to hold all the ingedients.
  2. Bring to a boil, then reduce heat until the liquid simmers gently.
  3. Cook for 2-3 hours until the chicken is falling off the bones.
  4. Remove the vegetables and meat, strain the broth.

 

 

 

 

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Creamy Zucchini Soup

GAPS Soups Round Up

Creamy Zucchini Soup
Creamy Zucchini Soup from GAPS Diet Journey

If you are just looking into GAPS, you're going to find that soups are a key element to your success on the diet. I've rounded up some soups recipes to try. A few of them are not GAPS legal as written, but I've notated that when necessary.

Creamy Sauerkraut Stew from Naomi of Almost Bananas (To make GAPS legal: Use coconut cream [affiliate link] or properly fermented sour cream or dripped kefir)

sauerkraut stew

Easy Borscht from Naomi of Almost Bananas (To make GAPS legal: Omit the potatoes or use turnips)

How to Make Healing Broth and Stock at Traditional Cooking School (affiliate link)

Cod fish and Mushroom Soup from GAPS Diet Journey

Cod Fish and Mushroom Soup

 

Mexican Meatball Soup with Butternut Squash from Linda of The Organic Kitchen (This is a gorgeous soup and a great way to use butternut squash.)

meatball-soup

Egg-citing Egg Drop Soup from Linda of The Organic Kitchen

Cold Beet Soup from Mary at Just Take a Bite

Creamy Squash and Apple Soup from Raia of Raia's Recipes

Yellow Crookneck Squash & Pea Soup from GAPS Diet Journey

Yellow Crookneck Squash and Pea Soup

5 Ways to Make Broth More Exciting from Traditional Cooking School (affiliate link)

Low Carb Chicken Soup from Maya of Wholesome Yum

Wholesome Yum Low Carb Chicken Soup

Slow Cooker Taco Soup from Trisha of Intoxicated on Life

Slow Cooker Taco Soup

One Hour Oxtail Soup from Lisa at Lisa's Counter Culture

The Best Part of Thanksgiving – Turkey Stock from GAPS Diet Journey

Turkey Stock

9 Ways to Get Broth In from Traditional Cooking School (affiliate link)

Sage and Sausage Cauliflower Soup from Raia of Raia's Recipes

Raia's Recipe Sausage Soup

Creamy Coconut Lentil Soup from Jessica of Delicious Obsessions

Turkey Vegetable Soup from GAPS Diet Journey

Turkey Vegetable Soup

Crockpot Philly Cheesesteak Soup from Mary at Just Take a Bite

Crockpot Philly Cheese Steak Soup from Just Take a Bite

Perpetual Stock or Broth from Traditional Cooking School (affiliate link)

Meatball Soup from Starlene at GAPS Diet Journey

Meatball Soup

Slow Cooker Navy Bean Soup from Trisha of Intoxicated on Life

Crock Pot Spaghetti Sauce Soup from Starlene at GAPS Diet Journey

Spaghetti Soup Slow Cooker

GAPS Intro Chicken Enchilada Soup from Jaclyn at The Family That Heals Together

Yummy Cheeseburger Soup from Patty at Loving Our Guts

Loving Our Guts Yummy Cheeseburger Soup

Can I Eat Gelatin Instead of Broth and Still Get Benefits? Traditional Cooking School (affiliate link)

David's Best Chicken Soup from GAPS Diet Journey

Easy Delicious Pot of Soup

Cream of Portabella Mushroom Soup from Jessica of Delicious Obsessions

Delicious Obsessions Cream of Portobello Mushroom Soup

Leek and Beet Tops Soup from GAPS Diet Journey

Leek & Beet Top Soup

Got Greens Soup from Lisa at Lisa's Counter Culture

Got Greens Soup from Lisa's Counter Culture

My affiliate partners in broth and soup

Can't make your own broth right now? Try Bare Bones Broth:
Bone Broth Delivered

The Gelatin Secret

The Gelatin Secret 

Beyond Broth

Beyond Broth: Nourishing Homemade Paleo Soups

Loving Our Guts' Broth Elixir of LifeBroth: Elixir of Life

Winter Soups Community Cookbook

Winter Soups

Butter Your Broth e-book

Butter Your Broth

Dr. Kellyann's Bone Broth Diet: Lose Up to 15 Pounds, 4 Inches–and Your Wrinkles!–in Just 21 Days

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Creamy Zucchini Soup

Creamy Zucchini Soup

Creamy Zucchini Soup

This is a super quick soup which will be done in less than thirty minutes from start to finish, provided you have chicken stock already made. It is smooth and tasty, and the zucchini's taste really stands out.

Serves 4 (approximately 1-1/2 cups per serving)

Creamy Zucchini Soup

  1. Place chicken stock into a soup pot which holds at least four quarts and turn the heat to medium.
  2. Add in the zucchini squash and cauliflower.
  3. Steam for 20 minutes, be sure the vegetables are fork tender, otherwise, steam a few more minutes.
  4. Take a stick blender and blend the vegetables into the broth until smooth.
  5. Add full fat yogurt and butter to the soup.
  6. Garnish each serving with one ounce of cheddar cheese.

Creamy Zucchini Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups chicken stock
  • 2 pounds zucchini squash
  • 1 pound cauliflower
  • ½ cup Greek full fat yogurt
  • 2 T. unsalted butter
  • 4 ounces sharp cheddar cheese
Instructions
  1. Place chicken stock into a soup pot which holds at least four quarts and turn the heat to medium.
  2. Add in the zucchini squash and cauliflower.
  3. Steam for 20 minutes, be sure the vegetables are fork tender, otherwise, steam a few more minutes.
  4. Take a stick blender and blend the vegetables into the broth until smooth.
  5. Add full fat yogurt and butter to the soup.
  6. Garnish each serving with one ounce of cheddar cheese.
Nutrition Information
Serving size: 1.5 cups Calories: 211 Fat: 13 Carbohydrates: 13 Sugar: 10 Protein: 10 Cholesterol: 39

 

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Beef & Vegetable Stew

Beef and Vegetable Stew

Beef & Vegetable Stew

This stew reminded me of the Campbell's Beef Soup that I ate as a child. We didn't have it very often, as it was expensive in comparison to home made, and my mother was cooking for a family of nine. I do recall that it had a slight sweet taste to it, with a red tinge to the broth. I believe this was due to tomato sauce.

If you need to avoid tomatoes, this recipe does not include them, instead it gets its red color from the freshly diced beets.

Beef and Vegetable Stew

  1. Heat bacon grease in a large skillet.
  2. Mix the salt and pepper into the strips of beef.
  3. Saute until browned, about 20 minutes.
  4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin [affiliate link], if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
  5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the beef and remaining vegetables: squash, cabbage and parsley [affiliate link], bring to a boil again and cook for another 15 minutes.

Serve with these delicious bacon muffins!

If you love soup, I have a cookbook you need to get ASAP! Just in time for cool weather, Winter Soups has 52 soups, 24 of which are GAPS legal as written (many of the others can be easily tweaked). Get yours today!

Recipe: Beef and Vegetable Stew
Author: 
 
Ingredients
  • 4 T. bacon grease
  • 2 pounds London Broil, trimmed and sliced into thin strips
  • 1 t. sea salt
  • 1 t. black pepper
  • 8 cups stock
  • 2 T. gelatin, optional
  • 1 large onion, diced
  • 5 cloves garlic, crushed
  • 12 oz. peas and carrots
  • 2 large beets, peeled and diced
  • 2 zucchini squash, sliced thin
  • 3 yellow crookneck squash, sliced thin
  • ½ head of cabbage, sliced thin
  • 2 T. dried parsley
Instructions
  1. Heat bacon grease in a large skillet.
  2. Mix the salt and pepper into the strips of beef.
  3. Saute until browned, about 20 minutes.
  4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin, if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
  5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the beef and remaining vegetables: squash, cabbage and parsley, bring to a boil again and cook for another 15 minutes.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Creamy Chicken Soup

Creamy Chicken Soup

Creamy Chicken SoupToday I have a guest post from Amy Moffat who blogs at Everyday Wholehearted.

If you didn't grow up drinking plain chicken broth from a mug (like me and probably many others who are on GAPS now…) then incorporating enough homemade broth into your daily GAPS routine might be difficult at first. Dr Natasha Campbell-McBride recommends drinking some with every meal and even in between (Gut and Psychology Syndrome, 154). That's a lot of broth!

Over the last couple years, though, I've learned some great tricks from fellow GAPS die-hards that have helped me stay true to eating plenty of healing stocks and broths even when life gets crazy. Here are a few:

  1. RE-USE THE SAME BONES over and over! The bones will continue to release minerals, gelatin [affiliate link], and amino acids until they are completely gone! If your bones aren't soft and squishy after one batch of broth, simply use them again and again till they're soft and falling apart!
  2. Keep a crockpot of bone broth GOING ALL THE TIME! I constantly keep my bones simmering in my crockpot on low (periodically removing the lid to cool it down) to use for soups and drinks every day without having to worry about storing or heating or thawing. When the liquid gets low just fill it back up to the top with filtered water!
  3. Make the animal work for you! Cook a whole chicken in filtered water for meat stock, remove the meat for a meal, then use the same bones in more filtered water for one or two (or three, or four!) batches of bone broth.
  4. GET A SYSTEM down. When it becomes habit, it becomes easy. Figure out a system that works for you with minimal clean up and maximum results. When it's easier, you'll do it more. That's just how humans are, right?

With a little practice, you'll soon be making batches and batches of broth like a pro. And in that case, I thought I'd share a favorite recipe to use some of that broth.

Soups are my absolute favorite way to make sure I'm eating lots of broth. This one is particularly comforting and reminds me of Chicken Pot Pie. Celery root (or celeriac) gives this soup it's creamy, “pot pie” feel and the rosemary and thyme bring that “homestyle” cooking taste. It's suitable for the full GAPS diet, or by Stage 3 if you substitute coconut milk [affiliate link]. Hope you enjoy!

GAPS Creamy Chicken Soup

  • 2 Tablespoons butter or ghee
  • 1 large yellow onion, chopped
  • 1/2 lb celery root, peeled and cut into 1/2 inch squares (about 2 cups chopped)
  • 1/2 lb celery root, peeled and roughly chopped (about 2 cups chopped)
  • 4 cups homemade chicken broth
  • 1/2 cup coconut milk (if in earlier stages of GAPS, replace with chicken broth or cultured cream)
  • 1 cup chopped carrots
  • 2 teaspoons sea salt [affiliate link]
  • ¼ teaspoon ground black pepper [affiliate link]
  • 2/3 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 pound shredded or cubed cooked chicken
  • 2/3 cup frozen English peas
  1. In a large saucepan, heat the butter and then add the onions [affiliate link], sauteeing until fragrant (about 5-7 min).
  2. Add 1/2 lb roughly chopped celery root and pour in the chicken broth.
  3. Bring to a boil, reduce heat and simmer for 10 min, or until celery root is fork tender.
  4. Using a slotted spoon, remove the celery root from the soup and add it to a blender with 2/3 c coconut milk.
  5. Puree and set aside.
  6. Add the carrots, the rest of the celery root, salt and pepper, and the herbs to the saucepan and simmer for about 10 minutes.
  7. Add in the pureed celery root, the peas, and the chicken and simmer for a few more minutes, until peas and chicken are heated through and vegetables are done.

Creamy Chicken Soup
Author: 
 
Ingredients
  • 2 Tablespoons butter or ghee
  • 1 large yellow onion, chopped
  • ½ lb celery root, peeled and cut into ½ inch squares (about 2 cups chopped)
  • ½ lb celery root, peeled and roughly chopped (about 2 cups chopped)
  • 4 cups homemade chicken broth
  • ½ cup coconut milk (if in earlier stages of GAPS, replace with chicken broth or cultured cream)
  • 1 cup chopped carrots
  • 2 teaspoons sea salt
  • ¼ teaspoon ground black pepper
  • ⅔ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 pound shredded or cubed cooked chicken
  • ⅔ cup frozen English peas
Instructions
  1. In a large saucepan, heat the butter and then add the onions, sauteeing until fragrant (about 5-7 min).
  2. Add ½ lb roughly chopped celery root and pour in the chicken broth.
  3. Bring to a boil, reduce heat and simmer for 10 min, or until celery root is fork tender.
  4. Using a slotted spoon, remove the celery root from the soup and add it to a blender with ⅔ c coconut milk.
  5. Puree and set aside.
  6. Add the carrots, the rest of the celery root, salt and pepper, and the herbs to the saucepan and simmer for about 10 minutes.
  7. Add in the pureed celery root, the peas, and the chicken and simmer for a few more minutes, until peas and chicken are heated through and vegetables are done.

 

Amy Moffat from Everyday Wholehearted
Amy lives in beautiful Utah Valley and is on a mission to help everyone she can discover the health and healing that comes from living a whole foods, wholehearted, lifestyle. Amy has been on a very impressive healing journey in the last couple of years and you'll want to hop on over to her blog and read it. Click here to read Amy's story of healing on the Gut and Psychology Syndrome Diet.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Meatball Soup

Meatball Soup

Meatball Soup

I try to make a big pot of soup at least once a week, more during the winter. The only problem is everyone really loves soup and so it's eaten up very quickly. I really need to start using a bigger pot to make a bigger batch! Or maybe everyone needs to stop eating so much. 😉

99% of the time I don't use a recipe. I just put together an assortment of vegetables with meat and simmer until it's done. Very often the soup is so delicious and I would love to recreate it. This is one of those soups that was really enjoyed by the whole family.

Meatball Soup

  1. Scramble eggs in a medium sized mixing bowl.
  2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
  3. Mix well. Use a tablespoon scoop to measure meatballs.
  4. Melt butter or fat into a frying pan.
  5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in 1/2 cup broth (or water), cook another 10-15 minutes until done.
  6. While the meatballs are cooking add broth and vegetables to a large pot.
  7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  8. We like to divide the meatballs up into individual bowls and pour the soup on top.

Meatball Soup
Author: 
 
Ingredients
  • 2 eggs
  • 1 pound hamburger
  • ¼ cup almond flour
  • 2 tablespoons parsley flakes
  • ¼ cup onions, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pinch chipotle powder, optional
  • 2 tablespoons butter or your favorite healthy fat
  • 1 teaspoon sea salt
  • 2 quarts broth
  • 16 ounces of green beans
  • 4 ounces peas
  • 1 small head cabbage, sliced into 1" thick wedges
  • ½ large onion, diced
  • 2 carrots, peeled, sliced into coins
Instructions
  1. Scramble eggs in a medium sized mixing bowl.
  2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
  3. Mix well. Use a tablespoon scoop to measure meatballs.
  4. Melt butter or fat into a frying pan.
  5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in ½ cup broth, cook another 10-15 minutes until done.
  6. While the meatballs are cooking add broth and vegetables to a large pot.
  7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  8. We like to divide the meatballs up into individual bowls and pour the soup on top.

What's your favorite soup?

Keen to learn more about the benefits of broth and gelatin [affiliate link]? Broth Elixir of Life and The Gelatin Secret from my affiliate partners will help you understand the whys and hows of these super foods.

Loving Our Guts' Broth Elixir of Life

The Gelatin Secret

Looking for more soup recipes? Winter Soups is a community cookbook which includes 52 soups from real food bloggers.

GAPS Legal Winter Soups Community Cookbook

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Turkey Vegetable Soup

Turkey Vegetable Soup

Turkey Vegetable SoupSoup, wonderful soup. So nourishing and delicious and such a frugal meal. A really simple way to make soup is to keep a container in your freezer and toss in leftover vegetables. I started doing that when I was first out on my own in my twenties. Nowadays we eat so many vegetables there are rarely any left, and those are often eaten with breakfast or lunch the next day.

It's also a super way to use up veggies that have been sitting around for awhile and need to be used.

After making the turkey stock, that's exactly what I did, and here's the recipe. Feel free to substitute or use your own combination of vegetables!

Turkey Vegetable Soup

  • 2 quarts turkey stock
  • 2 small beets with tops
  • 1 small onion
  • 4 large carrots
  • 2 cups peas
  • 2 cups green beans
  • 1/2 head of cabbage
  • 10 large Swiss Chard leaves
  • 2 cups cooked turkey meat, chopped
  1. Place turkey stock in a pot and turn your burner to medium.
  2. Peel beets, cut into chunks, add to the pot.
  3. Wash beet greens, slice into inch long pieces and toss into the pot.
  4. Cut onion into chunks and toss into the pot.
  5. Peel carrots and slice into coins, toss into the pot.
  6. Add peas and green beans to the pot.
  7. Slice cabbage into 1/2″ pieces and add to the pot.
  8. Wash Swiss Chard leaves, remove stems, cut into 1/2″ pieces and add to the pot.
  9. Slice the Swiss Chard leaves and add to the pot.
  10. Bring to a boil, reduce heat until your soup is simmering and allow to cook for about 30 minutes.
  11. Add turkey meat and simmer 5 more minutes.
  12. Done!

Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours

Winter Soups Community Cookbook

Turkey Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: American
 
Soup made from turkey carcass stock. Delicious and nutritious!
Ingredients
  • 2 quarts turkey stock
  • 2 small beets with tops
  • 1 small onion
  • 4 large carrots
  • 2 cups peas
  • 2 cups green beans
  • ½ head of cabbage
  • 10 large Swiss Chard leaves
  • 2 cups cooked turkey meat, chopped
Instructions
  1. Place turkey stock in a pot and turn your burner to medium.
  2. Peel beets, cut into chunks, add to the pot.
  3. Wash beet greens, slice into inch long pieces and toss into the pot.
  4. Cut onion into chunks and toss into the pot.
  5. Peel carrots and slice into coins, toss into the pot.
  6. Add peas and green beans to the pot.
  7. Slice cabbage into ½" pieces and add to the pot.
  8. Wash Swiss Chard leaves, remove stems, cut into ½" pieces and add to the pot.
  9. Slice the Swiss Chard leaves and add to the pot.
  10. Bring to a boil, reduce heat until your soup is simmering and allow to cook for about 30 minutes.
  11. Add turkey meat and simmer 5 more minutes.
  12. Done!

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Turkey Stock

Turkey Stock – The Best Part of Thanksgiving

Turkey Stock

We've been making turkey stock from the Thanksgiving turkey for decades, long before I ever heard of GAPS or Nourishing Traditions. It's the perfect opportunity to make a large amount of broth, and then we're set for several batches of soup. I always save the neck, gizzard and heart to add into the stock pot to make broth. I also save any juices left in the pan after the turkey is done baking.

I've recently discovered these awesome Ball Jar Wide Mouth Pint and Half Jars *Amazon Affiliate Link. They are tall without a shoulder and this makes them perfect for using in the freezer! Not only is there less chance of them breaking, but it is so much easier to get broth out of the jar when it isn't completely thawed!

I just set the broth into a warm pan of water and leave it and pretty soon there is a thin layer of broth thawed all the way around and pretty soon I can dump the frozen broth right out.

I'm definitely going to be investing in more of these!

You'll also need a large stock pot. I recommend using a 16-Quart Stainless Steel Stockpot *Amazon affiliate link (please don't use aluminum) with a thick bottom layer. This will help to prevent food from burning. In the past I could only afford to buy the stock pots with the thin bottom and I was burning food all the time.

You can also make turkey broth in your Instant Pot, but I found that I needed to break the carcass into two pieces and make two separate batches. You could freeze the second half to make broth at a later date.

Turkey Stock from a Turkey Carcass

  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3″ pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3″ pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Turkey Stock - The Best Part of Thanksgiving
Author: 
Recipe type: Turkey Stock for Making Soup
Cuisine: American
 
Frugal use of the turkey carcass after the big Thanksgiving Dinner - turn it into a couple gallons of stock for making soup.
Ingredients
  • 1 turkey carcass
  • turkey neck, gizzard and heart
  • 4 ribs celery, preferably with leaves
  • 1 large onion
  • 4 carrots, peeled
  • ¼ cup parsley flakes
  • 1 teaspoon sage
  • 8 peppercorns
  • 8 cloves garlic
  • 1 bay leaf
Instructions
  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3" pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3" pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Do you use the turkey carcass to make stock?

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.