This isn't Hot and Sour soup in the traditional Asian sense but when I made it and added in the lemon juice at the end...
it seemed like a good title and I'll be adding in that tart and sour juice to my turkey soup from now on.
I found that it balanced the sweetness of the turkey broth and the heat from the chili peppers.
If you still have a turkey carcass that you tucked into your freezer after Christmas...it is time to pull out your stock pot and get some soup going for your family.
- 1 large turkey carcass
- 1 large diced onion
- 4 or 5 stalks celery, sliced
- 5 carrots, julienned
- 1/2 cup whole grain rice
- 1/2 cup pot barley
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili flakes (if there is chili flakes in your Italian seasoning...omit the additional chili flakes here)
- 1 cup of fresh minced parsley
- chicken bouillon (to taste)
- additional salt as needed
- juice of 1 lemon
- Place the turkey carcass bones in a large stock pot and add enough water to cover. I usually add at least 10 cups of water. If your turkey carcass is smaller adjust the amounts of vegetables and grains accordingly.
- Bring to a boil and simmer for 4 hours. Remove the bones, separate the meat and add the meat back to the soup.
- Chop up the vegetables and add them to the soup pot along with the rice and barley.
- Add all the seasonings except chicken bouillon and simmer for another hour. Taste the broth and if necessary add 1 or 2 cubes chicken bouillon and additional salt if needed.
- Just before serving, add the lemon juice.