Ingredients
Scale
- 2 tablespoons butter or coconut oil
- 2 smoked turkey legs
- 8 cups broth
- 1 onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 2 bay leaves
Optional:
- 8 oz. dried pasta or cooked rice
- 1/2 cup heavy cream or coconut cream
Instructions
- Heat a large pot over medium-high heat, then melt 1-2 tablespoons butter or coconut oil.
- Add onion, celery, and carrot. Stir to coat with butter or oil, then reduce heat to low and cover. Cook, stirring occasionally, for about 15 minutes.
- Push veggies to the side to clear a spot on the bottom of the pot for the garlic. Add minced garlic to this empty spot and cook for a few minutes, stirring if necessary to prevent scorching.
- Add seasonings: garlic powder, onion powder, black pepper, thyme, curry powder. Stir well to combine.
- Add broth, turkey legs, and bay leaves, then bring to a boil. Reduce heat and simmer for about 30 minutes.
- Remove turkey legs to a cutting board or platter. Add optional pasta at this point. Strip turkey legs and return shredded meat to the pot.
- Simmer another 20 minutes or so, or until pasta is cooked.
- Stir in optional cream. If adding cooked rice, add it now and simmer until rice is heated through.
- Serve hot.