Chicken And Turkey Soup

Don’t throw out that turkey carcass from Thanksgiving. Put it into a soup pot and just cover it with cold water. Add two thyme sprigs, two Italian parsley sprigs, a tablespoon of sea salt and (10) whole peppercorns. Put the pot on low heat and slowly bring the liquid up to a simmer. Simmer for an hour and then pour the broth through a strainer. Let the carcass cool. When it has cooled sufficiently, remove any of the turkey meat from the bones and set it aside. Now you are ready to make a delicious and satisfying soup.

Two Whole Chicken Breasts

The Turkey Broth (Made From The Carcass)

Three Whole Carrots Diced

A Celery Stalk Diced

A Spanish Onion Diced

Two Minced Garlic Cloves

A Head Of Escarole Cleaned And Cut Into About One Inch Pieces

Sea Salt, To Taste

Ground Black Pepper, To Taste

Crushed Red Pepper Flakes, To Taste

1/2 Pound Of Cooked Orzo Pasta

Approximatle One Tablespoon Of Olive Oil

Five Beaten Eggs

The Juice of 1/2 Lemon

Preheat the oven to 300 degrees.

Rub the chicken breasts with about a tablespoon of olive oil. Sprinkle the chicken with sea salt and ground black pepper. Put the chicken breasts on a sheet pan and place the sheet pan into the preheated oven. Roast the chicken breasts for two hours. Remove the chicken and let it cool. When it has cooled suffiently, remove the meat from the bones and dice it into about one inch pieces. Set the chicken aside.

Add the turkey broth, the carrots, the onion, the celery, the garlic, and the escarole to a large soup pot. Cover the pot and put it on medium heat. Bring the soup up to a slight boil. After it begins to boil, turn the heat down to low. Simmer while covered for about two hours until the vegetables are fork tender (meaning a fork can easily pierce a piece of carrot or celery).  Taste and add more sea salt, black pepper, and/or crushed red pepper flakes, if desired.

Whisk the lemon juice and the beaten eggs together. While whisking the soup, add the lemon juice and egg mixture to the pot. Continue to mix until well blended. The soup will take on a golden yellow color. Add the turkey meat, the chicken meat, and the cooked orzo. Stir all of the ingredients together. Taste and add more sea salt, black pepper, and/or crushed red pepper flakes, if desired.

Serve hot with grated cheese.