Where to Find Gluten Free Soup Pasta

Updated for 2023

Soup season is here, and the holidays aren’t far behind.  The first few years of my gluten free life, I searched high and low for soup pasta.  If you are struggling to find a gluten free pasta for your holiday soups and winter comfort food, here are a few links that I hope you find helpful.

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Gluten Free Orzo – Probably the most familiar of all soup pastas, now you can have Gluten Free Orzo pasta at home.  Try it in my Venus de Milo Soup.

Gluten Free Anellini – This one makes me nostalgic for my grandmother’s kitchen.  When I was little, she would make it for me, with just a pat of butter.

Gluten Free Ditalini – Another classic shape, perfect for Pasta e Fagioli.


Gluten Free Acini di Pepe – I was especially thrilled to find this as it is the pasta my mother used in her Chicken Escarole Soup.

Gluten Free Stelline (Little Stars) – Who remembers Chicken and Stars?  Recreate this childhood favorite with gluten free stars from Jovial, Get it here!

Right Rice – If you like chickpea pasta, try Right Rice.   It’s high protein, vegan and gluten free.  Stir gently as it tends to break apart in soup.

I hope you found this post helpful.  What other gluten free soup pasta have you found?  Tell me in the comments!

Notes ♪♫ Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  For that reason, I recommend that these pastas be cooked separately and rinsed before adding to your soup.

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Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite.  Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself.  Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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Ingredients:

  • 2 strips of bacon
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 6 oz. gluten free Italian sausage (I used Premio)
  • 3.5 cups gluten free chicken broth
  • 1 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1 medium russet potato, peeled and diced
  • 1 bunch of Tuscan kale, ribs and stems removed
  • 15.5 oz. can cannellini beans
  • 2 tbsp. heavy cream
  • grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low.  Cook the bacon and drain on paper towels.  Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula.  Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot.  Add the onions and cook for 5 minutes.  Add the garlic, diced potatoes, chicken broth and seasoning.  Simmer 15 minutes.

Drain and rinse the beans.  Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces.  Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving.  You can leave the soup just like this, or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked.  When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it.  Here is a link to the sausage I used in this recipe.  Premio Sweet Italian Sausage 

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Chicken Tortilla Soup

It’s time to spice up your life with a bowl of Chicken Tortilla Soup!  The inspiration for this recipe came from a local restaurant but unfortunately, I cannot order it anymore as all their soups contain gluten.  That makes me sad, because most of the ingredients in Chicken Tortilla Soup are naturally gluten free. 

I made mine with big chunks of chicken, beans and veggies.  I love the heat from garlic, jalapeno, chili flakes and cumin (could this soup cure the common cold?).  If you don’t already have Chipotle chili and cumin in your spice rack it’s time for a run to the grocery store! 

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The soup is thick and hearty on its own, no flour is needed.  It needs no adornment other than a sprinkle of gluten free tortilla strips, if you can’t find them locally order here!    

Ingredients: 

  • 2 chicken leg quarters 
  • Salt and pepper, to taste 
  • Olive oil 
  • water to cover
  • 2 bay leaves 
  • 1 onion, diced 
  • 2 carrots, sliced 
  • heaping tbsp. minced garlic
  • heaping tbsp. minced jalapeno
  • 2 tbsp. tomato paste 
  • 14 oz. can fire roasted tomatoes 
  • 1/2 tsp. Chipotle chili 
  • 1/2 tsp. Cumin 
  • 1/2 tsp. Oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules 
  • salt, to taste 
  • 1 cup canned black beans 
  • 1 cup frozen or canned corn 
  • Gluten free tortilla strips 

Preparation: 

Heat a deep skillet over medium low, add a little olive oil and brown the chicken on both sides.  Season with salt and pepper.  Add bay leaves and water to cover.  Simmer for 90 minutes on low. 

Transfer the chicken to a plate and remove meat from the bones.  Refrigerate meat until the soup is ready.  Reserve the liquid.

In a clean stock pot, add 1 tbsp. olive oil with the onions and carrots, and cook for 2-3 minutes over low heat.  Add the garlic and jalapeno and cook for 30 seconds.  Make a spot in the center of the pan and add the tomato paste.

Toast for 2 minutes, then strain the reserved chicken broth into the pot.  Add the fire roasted tomatoes, and all of the seasoning. 

Cover and simmer 1 hour, then add the black beans and corn.  Simmer 30 minutes longer.  Taste and add salt if needed. 

Stir in the reserved chicken, heat through and serve.

Garnish each bowl with tortilla strips.

Notes: ♪♫ I love soup season!  I could eat soup every day and I have a great selection of soups and stews on the blog that will keep you warm through the winter months.  All gluten free and delicious!  Check out all my Gluten Free Soups, Stews and Chowders here!

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Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

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Ingredients: 

 Preparation: 

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

The Lazy Gastronome

 

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Venus de Milo Soup

Update: I first wrote this post about Venus De Milo Soup in 2019.  I was so sad to read about the closing of this iconic venue in 2020, another casualty of the COVID pandemic.  Although their banquet facility has ceased operations, their famous soup lives on as part of a take-out only foods venture.  I hope you will enjoy my gluten free makeover of this old New England recipe!

Founded in 1959, the Venus de Milo was an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it was a venue for countless weddings, Christmas parties and other celebrations.  My prom was there, almost 50 years ago! ????

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  We had several meals from this pot of soup, and it brought back so many great memories!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty bread.

Notes: ♪♫ We are a low sodium household.  Since soups are notorious for high levels of salt, I always start my recipes with ingredients that have no added salt.  For this gluten free adaptation of Venus de Milo soup, I used unsalted broth, tomatoes, and bouillon.  It was easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                                Updated 2/16/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup.  Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious.  Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 8 oz. gluten free Linguica, sliced into coins
  • 1 cup gluten free chicken stock
  • 32 oz. carton gluten free chicken broth
  • 4 small Yukon gold potatoes, diced
  • 1 tsp. thyme
  • 1 tsp. sage
  • salt and ground pepper, to taste
  • 15.5 oz. can red kidney beans, drained and rinsed
  • 1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients.  Chop the veggies into even dice and cut sausage into coins.  Rinse the kale and remove the tough center stems.  Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic.  Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper.  Simmer 20 minutes.

Drain and rinse the beans and add them to the pot.  Simmer 10 minutes, then partially puree the soup with a stick blender.  I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup.  Use either one, or a combination.  In this recipe I used Gaspar’s Linguica.  When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

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Gluten Free Turkey Mushroom Soup

Turkey Mushroom Soup is on the menu at our house this week!  The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend

 Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

I have made this recipe several times now and everyone loves it.  In fact, it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Turkey Stock

Look at this turkey stock!  It’s the pot of liquid gold at the end of our Thanksgiving rainbow!  An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of it’s goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews?  Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

  • leftover turkey carcass (bones with a bit of skin and meat attached)
  • 2 onions, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 2 bay leaves
  • 1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.  Roasting the bones creates an extra layer of flavor.  It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.  

Add the roasted bones and vegetables with enough water to cover (about 10 cups).  It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work.  Cover and cook on low for 18 hours.  I timed mine so that it would simmer overnight, from 4:00pm to 10:00am.  Look at that color!  

Pick out as many of the bones and vegetables as you can, and discard.  

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight.  The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.  

Divide the stock into containers to use or freeze for later.  Here’s a peek at my soon to be freezer stock!  I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles.  It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.  

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer.  Once things calm down you can make it at your leisure.  

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