This soup is both comforting and delicious, combining the rich taste of leftover turkey with tender vegetables and herbs in a flavorful broth. It’s simple to make, requiring minimal prep, and fills your kitchen with an irresistible aroma. Plus, it’s a great way to repurpose Thanksgiving leftovers for a nutritious, satisfying meal.
Ingredients:
- 2 cups leftover turkey meat, shredded or diced
- Turkey bones or carcass (optional, for a richer broth)
- 1 tablespoon olive oil or butter
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup potatoes, diced
- 6 cups chicken or turkey broth (or water if using the turkey carcass)
- Salt and pepper to taste
- 1 cup cooked rice or noodles (optional, for added heartiness)
- Fresh parsley, for garnish
Instructions:
- Prepare the Broth: If you have a leftover turkey carcass, place it in a large pot with 6 cups of water or chicken broth. Bring it to a boil, then reduce the heat and let it simmer for 30–40 minutes. Remove the bones and set the strained broth aside.
- Sauté the Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, until softened. Add garlic, thyme, rosemary, and bay leaf, stirring for another minute until fragrant.
- Combine Ingredients: Add the diced potatoes and prepared broth (or water if not using a carcass). Season with salt and pepper, then bring the soup to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
- Add Turkey and Rice/Noodles: Stir in the shredded turkey and cooked rice or noodles, if using. Allow the soup to simmer for another 5 minutes, until everything is warmed through.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Calories:
Approximately 250–300 calories per serving (without rice or noodles). Calories will vary based on the type and amount of turkey used.
Leftover Turkey Soup
This comforting Leftover Turkey Soup is a perfect way to use up Thanksgiving turkey. With a rich broth, tender vegetables, and a touch of herbs, it’s a warm, satisfying meal for chilly days. Easy to make and packed with flavor, this soup transforms leftovers into a delightful dish the whole family will enjoy.
Ingredients
- 2 cups leftover turkey meat shredded or diced
- Turkey bones or carcass optional, for a richer broth
- 1 tablespoon olive oil or butter
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup potatoes diced
- 6 cups chicken or turkey broth or water if using the turkey carcass
- Salt and pepper to taste
- 1 cup cooked rice or noodles optional
- Fresh parsley for garnish
Instructions
- Prepare the Broth: If using a turkey carcass, place it in a large pot with 6 cups of water or broth. Bring to a boil, then simmer for 30–40 minutes. Remove bones and set broth aside.
- Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in garlic, thyme, rosemary, and bay leaf, cooking until fragrant.
- Combine Ingredients: Add diced potatoes and prepared broth. Season with salt and pepper. Simmer for 15–20 minutes, until potatoes are tender.
- Add Turkey and Rice/Noodles: Stir in shredded turkey and cooked rice or noodles. Simmer for an additional 5 minutes to heat through.
- Garnish and Serve: Ladle into bowls, garnish with parsley, and enjoy!