Tag Archive: broth

World’s Tastiest Soup

Dear World,

Hope you had a great Thanksgiving! It took me a few days, but I finally got around to making turkey soup. If you still have your turkey’s carcass lying around, here’s something you can do with it. If you threw it away, do not despair – the World’s Tastiest Soup can also be made with the remainders of a chicken, home-roasted or rotisserie.

You’ll need:

  • one roasted turkey, or the carcass of a roasted turkey
  • 2-3 large carrots
  • one onion, with the peel
  • 2-3 large celery ribs
  • 3-4 garlic cloves
  • peppercorns or ground pepper
  • salt
  • any soup vegetables
  • optionally: rice or pasta

Start by stripping all the meat off of the bones. Whatever you don’t eat right then and their, you can add to the soup later. Place the carcass in a large pot. Chop the onion (wash the skin and add it for color), celery and carrots and add to the pot, along with peeled garlic cloves, peppercorns and salt (one or two big pinches should do the trick). Fill the pot with water, and bring to a boil, then simmer for 30-40 minutes.

When that’s done, turn the heat off, and discard everything (bones and veggies) but the stock. Add about 2 cups of water, and throw in anything you like. I used more carrots and celery, whole wheat rotini, turkey meat and frozen peas. Bring to a boil, then simmer for about 10 minutes, skimming off the fat with a spoon every two minutes. Alternately, if you’d rather, you can simmer the soup for 10 minutes, let it cool, then easily skim the fat, which will have formed into a skin at the surface.

And there you have it! If you need to store it, freezing it in serving-sized tupperware is your safest bet. I will close this post with my first poll: I simply cannot go through Thanksgiving without having thirds of stuffing, so I thought I’d ask.

With love,

– Viola –


Ahem. Dear World,

We started on the wrong foot. I was angry, under the weather and tired, and I took it out on you. Please accept my apologies. After my first post, you must be thinking, “no wonder this girl has no friends, all she does is ramble on about what a loser she is!”

Let’s start again, shall we? Ok.

Hi, world! Thanks for reading my blog. I promise, it’s going to get better from here. I will bring you illustrated, step-by-step recipes and cooking tips, in return for just a little bit of attention. Ok? Ok! Let the party begin!

October is a wonderful day! It’s the season for pumpkins, beautiful foliage, and…the sniffles. I myself had a bad feeling in my throat when I woke up today. This called for A BROTH THAT CAN BRING YOU BACK FROM THE DEAD.

You’ll need: Broth ingredients

  • three or four celery stalks
  • three or four big carrots
  • half a yellow onion
  • four or five garlic cloves
  • whole peppercorns
  • ground black pepper
  • salt

Wash the celery and carrots. Chop the celery, carrots and onions in large chunks, and toss them in the largest pot you own. Cooking tip of the day #1: for a nice, golden broth, wash the onion peels and toss them in the pot as well.

veggies in pot

Now, it’s time to spice it up! Be generous with the pepper and peppercorns, but if you’re even just a little sick, just use a tiny bit of salt. Peel the garlic cloves, and add those to the pot. When you smash a garlic clove, the peel comes right off. My dad uses the bottom of a bowl to crush it slowly – my mom smacks them with a large knife. I tend to do it Mom’s way. Fill the pot with water and bring to a boil, then let it simmer for a long, LONG time (40 min-1 hour), until all the veggies are soggy.You can go ahead and discard of those veggies, because all the good stuff (taste and health-wise) is in the water.

yummy broth!

There you go, that’s my miracle broth recipe! You can turn it into a chicken broth easily: add any chicken parts (even gizzards or hearts!) at the boiling stage, and let simmer for at least 30 minutes (make sure the chicken is fully cooked, all white in the inside – not pink). If you want to make the broth tastier without the chicken, you can add two bay leaves at the boiling stage.

Once you have your broth, you can do many things. Add carrots, celery and onion (not the soggy ones!), potatoes, leeks, roast chicken leftovers, turnips, beef stew cubes, pretty much whatever you want. Bring to a boil, then simmer, and you have a soup! Freeze it in plastic containers, and thaw it out for any recipe that asks for stock or bouillon. Or, just drink it from a mug while piping hot. Last night, my boyfriend Sebastian was feeling sick, so I whipped up this broth with chicken, and cooked matzo balls in it for 20 minutes. Our roommate, Toby, “helped” polish it in a matter of minutes.

Oh crap, gotta go! Don’t want to be late for work! More later.


Viola InTheKitchen

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