This soup makes for a warming, winter meal. Making soup with bone-in, skin-on poultry is a two-part process—first you make a rich broth, then you make the soup. It’s very simple, but it does require a few hours of cooking time so plan on making this soup on the weekend if you work away from your home during the week. If you have an Instant Pot you can save time by making the broth part of this recipe in it (follow my directions below for this variation).
Ingredients
12 cups
water
1
bone-in turkey breast
( 3 to 4 pounds)
1
onions
chopped
1 heads
garlic
cut in half cross-wise
1 large
carrots
chopped
3
celery stalks
chopped
3
sprigs
fresh rosemary
2
bay leaves
1 tablespoons
sea salt
Soup
1 small
onions
diced
3 large
carrots
diced
4
celery stalks
diced
½ pounds
green beans
chopped
(about 2 cups)
1 medium
butternut squash
diced
(about 4 cups)
2 teaspoons
dried thyme
1 teaspoons
dried sage
4 cups
baby spinach
½ cups
chopped
parsley
