Here is a turkey soup recipe modified from Brooke Burke’s Matzo Ball soup from The Chew
Use bone with extra meat attached to boil in water.
Saute in oil:
1 whole onion chopped
3 cloves of garlic chopped
2 leeks sliced with mostly white
1 bunch of carrots (about 6 regular size) peeled and sliced
1 head of celery sliced
2 Tablespoons olive oil
Add to broth:
3 bay leaves
2 parsnips peeled and sliced added after the sauteed vegetables are added.
You may want to remove the top section of the turkey breast for another meal. Depending on how much shredded turkey meat you want in your soup.
Parsnip – is an excellent source of fiber and potassium. Fibers are crucial for optimal digestion and prevention of certain diseases such as colon cancer. They also cleanse the body of toxins, promoting a better absorption of the nutrients; thus, leading to a stronger immunity.
On the other hand, potassium is one of the essential nutrients one needs. It is involved in many vital functions, such as the brain’s ability to send and receive signals to and from organs. The proper development of muscle mass depends as well on the potassium levels in the body.