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Blue Goose Family Tuesdays with Nancy – Turkey Quinoa Soup

  • October 21, 2014

We have some exciting news for our blog. We have partnered with our good friend Chef Nancy Crocker to create a weekly blog post called Blue Goose Family Tuesdays with Nancy. Nancy will be using her culinary expertise and her love of food to create healthy tips and meal ideas that the whole family can enjoy.

Nancy shares our love of great food and through her blog, inspires her readers to cook, sit, laugh, and connect over food with their family and friends. We are fortunate in that we have the best customers who have already made healthy food an integral part of their family life. We hope that you’ll find these posts inspiring and encourage you to keep creating your own #EatWellMoments (and of course, share them with us!).

To learn a bit more about Nancy and her own personal journey, we encourage you to visit her own blog for a little sneak peak at what you can expect! http://nancyscravings.com/

This first recipe is for anyone looking to make use of all those Thanksgiving turkey leftovers. We especially love the addition of quinoa, so even the bigger eaters in the family can fill up on this hearty meal.


  • 15lb cooked turkey carcass – most meat removed (leftover from Thanksgiving or Christmas)
  • 3 celery ribs cut in thirds
  • 3 large carrots peeled and cut in thirds
  • 1 large cooking onion cut into 4 chunks
  • 2 tablespoons poultry seasoning
  • 2 bay leaves
  • 3 teaspoons salt
  • Pepper2 large carrots peeled and cut into ¼ inch thick coins
  • 1 large celery rib cut into ¼ inch pieces
  • 1 sweet onion cut in quarters and separated
  • 1 large bunch swiss chard or kale cleaned and coarsely chopped
  • Salt to taste
  • Poultry seasoning to taste
  • Pepper to taste
  • 11/2 cups red and white quinoa


  1. Place first 8 ingredients in a large stock pot. Fill enough water to cover all contents and low boil until the bones are very soft and most of the meat has fallen away from the bones; about 2.5 hours.
  2. Let cool and then strain all the liquid from the contents, keeping the liquid in another large stockpot.
  3. Pick through remaining soup keeping all meat. Throw away the rest.
  4. Put meat back in with the broth.
  5. Then add next 8 ingredients.
  6. Simmer soup for 1 hour and season to taste. Leftovers can be easily frozen.