I'm a "bone" person! I almost NEVER toss bones (chicken, turkey, whatever) without making some stock. Some carrot/celery/onion/ water and a simmer and pretty much FREE stock. Would have NO problem using turkey stock with chicken for a soup.

I also wouldn't hesitate to make a chicken vegetable soup with turkey stock, or a chicken noodle soup or whatever.

If you have cooked vegetables I'd just put everything into a pot, add whatever seasonings sound good to you and heat it up. You could add some cream if you want a creamier soup or noodles or rice if that sounds good to you.

Or you could use the same ingredients to make chicken pot pie or dumplings, just use the turkey stock in place of the chicken stock. I think chicken and turkey are compatible enough to mix.

Annie

I like muligatawny soup with turkey stock. There are many recipes for it out there and I'm not on a computer with access to my recipes tonight but the one in the link below looks very similar to mine except I don't add the flour to thicken it.

Mixing the turkey stock and chicken meat should work fine for whatever soup you make.

Here is a link that might be useful: Muligatawny soup

I was thinking about this. The thing is, putting diced cooked chicken and veg in a pot of turkey (or chicken) stock will make a soup, but it may be lacking some depth of flavor.

Depends on how deeply flavored the stock is. If the stock is so tasty that it would make a nice soup all on its own, then no need for the following process.

Otherwise, I would dice the veg (large dice), melt some butter in the pot, cook the veg at medium heat until it starts to caramelize and brown, then stir in 1/2 cup of flour, cook some more, remove veg and set aside. Then do the same to the chicken (1" dice), add some more butter, turn heat to medium-high and (re)cook the chicken. Don't stir much, let get it brown and stick and crust up the bottom of the pot, then remove chicken and set aside. Pour a cup of hot stock into the pot and scrape up the crusty stuff (fond), leave it in the pot. Add the rest of the stock, the chicken, a little white wine if you have an open bottle handy, and simmer for an hour. Add the veg, simmer for half an hour. If the soup is more gray than yellow, add turmeric. Skim off any scum on top. Adjust salt and pepper, add some half & half or heavy cream if you want a little more body than the flour provided, garnish w/ some parsley or chopped spinach or other brightly colored stuff that isn't cooked to limp. If you are making chicken rice soup, cook the rice separately and add to each bowl as you serve it.

Here is a really good soup recipe. I have the original version (Elephant's Deli, Portland) for lunch quite often, and started making my own.

Here is a link that might be useful: Mama Leone's Soup

This post was edited by johnliu on Wed, Jan 29, 14 at 23:14

I use it for any soups but mostly a heartier one that might have winter greens like kale. Especially for stews and pot pie type things. I only make it once a year from the holiday turkey and i use any leftover roasted veggies so it is richer than some of my chicken and vegetable stocks. My freezer is full of stocks and i do label them. I used a pint turkey stock recently in a beef stew. One of the best i've made. It did have a bottle of Guinnese as well.
I would not hesitate to add a pint to a chili or a squash and garlic soup.

Although I usually use chicken stock, I must agree that turkey stock is excellent and would not hesitate to use it elsewhere as suggested. This soup was over the top - think it was the butter and the wine! Appreciate everyone's thoughts/ideas. Thank you.

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