Suzanne's Catering

Proudly Serving Our Clients Since 1987.

Event Planning

Suzanne's Catering is an experienced full-service event production company that offers a complete package.

Special Event Planning

From food, menu and floral design, to rentals, and entertainment. We take care of it all!


Creating exceptional Wedding experiences for over 30 years. Allow Suzanne’s Catering to orchestrate your special day your guests will never forget.

Rental Service

Allow Suzanne’s Catering's experienced rental coordinators to assist you in personally designing your event details.

Experts You Can Trust

Allow Suzanne’s Catering experienced rental coordinators to assist you in personally designing your every event detail.

Suzanne’s Crazy Good One-Pot Turkey Soup

One of things my family looks forward to after Thanksgiving is my crazy good one-pot turkey soup (made with our Thanksgiving carcass). Please don’t let it go to waste. You can use it to make Suzanne’s Crazy Good One-Pot Turkey Soup. It’s really easy… chop all your veges and throw everything into the pot. Let the carcass simmer in broth for a couple of hours and it’ll help you make an unbelievable, rich-flavored stock for this light and hearty soup.

Chopped Vegetables for Turkey SoupIngredients Chopped Vegetables for Turkey Soup

8 cups low sodium chicken broth (may need more depending on the size of your turkey and pot)
1 turkey carcass, skin removed
3 carrots, sliced
2 red bell peppers, diced
1 whole stalk celery, thickly sliced
2 onion, diced
2 bay leaves
2 cloves garlic, smashed and diced
Any other leftover cooked Thanksgiving vegetables (eg. brussels sprouts, broccoli, green beans) chopped fresh sage, thyme, basil or oregano to taste
A few pinches of pepper

Put the chicken broth, turkey carcass (bones and all), carrots, celery, garlic, bell peppers, onions, pepper, herbs, bay leaves in a large stockpot.

Bring to a boil and then simmer covered, about one hour.

Remove the large bones and carcass with tong. Turkey meat should just fall off the bone. Discard the bay leaves.

Stir in any leftover cooked vegetables. Bon Appetit!



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