Turkey stock:
-Turkey backs (<$2)
-1 peeled and chopped onion (~$3/bag of 6 or $0.50)
-4 unpeeled and chopped carrots (~$3/bag of 20 or $0.60)
-4 ribs of celery chopped (~$2.50/bag of 20 organic celery ribs or $0.50)
-broccoli stalks chopped ($2 for broccoli, I normally throw the stalks out so $0)
-4 small parsnips unpeeled and chopped ($4/bag of 25 or $0.65)
-2 bay leaves ($1/ bag of 20, so pennies)
-salt and white pepper
-parsley and thyme from the garden
-7-8 cups of water
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Total: ~$4.25
Instructions for stock:
Put everything in the crockpot on low overnight.
Prep time: Less than 15 min with toddler interruptions
For soup:
-keep meat from the turkey
-strain stock and discard veggies and herbs
-you will end up with about 7 cups of stock
Add:
-1/2 chopped onion (~$0.25)
-2 peeled and chopped carrots (~$0.25)
-2 celery stocks chopped (~$0.25)
-1/4 cup small pasta ($2/bag of 2 cups or $0.25)
-additional seasoning
Instructions:
-add all ingredients back to the crockpot (except pasta)
-cook on high for 2 hours or until veggies are soft
-add pasta and cook ~15-30 min
Prep time: 10 min
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Total for soup: <$6
Notes:
I buy turkey or chicken backs at my grocery store. You can easily use the scraps from Thanksgiving or a roast chicken too. Or even bone in poultry.
If you are going to freeze, don't add noodles.
Top left: stock cooking
Top right: stock strained
Bottom left: turkey
Bottom right: yummy soup
