Turkey Soup
A comforting and flavorful turkey soup made from leftover turkey, perfect for post-holiday meals.
Ingredients
For the soup broth
- 1 whole leftover turkey (meat and bones) Use the bones for flavor
- 2 cups chopped carrots Can substitute with parsnips or peas
- 2 cups chopped celery Standard base for the soup
- 1 medium onion Any type of onion will work
- 3 cloves fresh garlic Or use garlic powder
- 1 teaspoon dried thyme Other herbs like parsley and bay leaf can be added
- 1 teaspoon salt Add more to taste
- 1 teaspoon black pepper Adjust according to preference
- 8 cups water or chicken broth Use water if starting with turkey bones
Optional ingredients
- 2 cups cooked rice or egg noodles Add if desired for extra heartiness
Instructions
Preparation
- Gather leftover turkey, including the meat and bones.
- In a large pot, add the turkey bones, chopped carrots, celery, onion, and minced garlic.
- Cover the ingredients with water or chicken broth.
Cooking
- Bring to a boil, then reduce heat and let it simmer for at least one hour, longer if possible.
- Strain the broth and pick out the good pieces of turkey, chop them up, and return to the pot.
- Add fresh carrots, celery, and any noodles or rice, if desired.
- Season the soup with salt and pepper to taste, adjusting as necessary.
Notes
Simmer the broth longer with the lid off for more flavor. Use up leftover vegetables in the fridge. Add a squeeze of lemon juice just before serving for brightness.