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–+ servings
A bowl of Leftovers Turkey Soup.

Leftovers Turkey Soup

LindySez
“You can make this rich warm Leftovers Turkey soup with leftover, or fresh vegetables. Really, all you need is the turkey carcass to make the rich broth, then add whatever you love in your soup”
5 from 1 vote
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course, Soups, Stews & Chili
Cuisine American
Servings 8 servings
Calories 305 kcal

Ingredients
  

  • For the Stock:
  • 2 tablespoons extra virgin olive oil
  • 1 turkey carcass broken into as small of pieces as you can
  • Turkey legs and thigh bones
  • Turkey wings
  • A mirepoix of 1 onion coarsely chopped. 2 celery stalks chopped and 2 carrots, peeled or scrubbed and chopped
  • 4 sprigs parsley
  • 2 sprigs thyme
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 large bay leaf
  • 1- quart low-salt turkey chicken, or beef broth
  • Cold water
  • For the Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 cup green beans cut into 1-inch pieces
  • ¾ cup corn frozen is fine, optional
  • ¾ cup peas frozen is fine, optional
  • ⅓ cup chopped parsley
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • Your homemade turkey stock for 8 serving you will need about 10 cups stock, save extra stock frozen to use next year in the gravy
  • Your reserved turkey meat
  • Additional shredded turkey meat as desired
  • 8 ounces cooked small pasta such as Ditali or small elbow, cooked rice, white or brown, or cooked pearl barley
  • Salt and pepper to taste

Instructions
 

  • Prepare the Stock: Heat the oil in a large stock or soup pot; add the turkey pieces and brown for about 10 minutes. Add all the remaining stock ingredients and enough cold water to cover; bring to a boil; reduce the heat to barely a simmer; simmer 3 – 4 hours.
  • Drain through a fine sieve lined with 3 layers of cheesecloth into a large bowl. Set the vegetables, meat, and bones aside to cool.
    (I like to prepare the stock the day before making the soup, setting it uncovered in the refrigerator so the fat is easy to remove. If you want to skip that step, proceed with making the soup.)
    When the vegetables and bones are cool enough to handle, remove the meat from the bones, tear or cut into small pieces taking care to remove the small pieces of bone.
    Set-aside. Discard the vegetables and bones.
  • Prepare the Soup: If making with all fresh ingredients – In a large soup pot or Dutch oven, heat the oil over medium-low heat; add the onion, celery, carrot, and green beans; give them a good pinch of salt; cover and sweat over low heat for 10 – 15 minutes – do not brown.
    Stir in the parsley, thyme, and flour; saute a couple of minutes then add the stock along with the meat and peas and corn, if using. Bring to a boil; reduce the heat and simmer until the vegetables are tender. Add the cooked pasta; simmer until heated through; taste and adjust seasonings. Top with additional minced parsley if desired.

Nutrition

Serving: 2 cupsSodium: 923mgFiber: 3gCholesterol: 40mgCalories: 305kcalPolyunsaturated Fat: 8gSaturated Fat: 2gFat: 10gProtein: 22gCarbohydrates: 30g
Keyword homemade turkey soup, soup, soup using turkey carcass, turkey soup
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