Thanksgiving Leftover Turkey Soup
Ingredients
- Turkey bones, carcass, leftover pieces, etc.
- 2-quarts chicken broth
- 3 carrots,1 sliced, 2 cut in half
- 1 onion, ½ half whole, ½ chopped
- 3 celery stalks,1 ½ cut into large pieces, 1 ½ chopped into smaller pieces
- 1 or 2 bay leaves
- 1 tomato, ½ whole, ½ chopped
- 1 potato, ½ whole, ½ chopped
- 1 leek, cut into four pieces, optional
- 2 garlic cloves
- 2 or 3 cups leftover turkey meat, diced
- About 3 cups leftover veggie sides – green beans, Brussel sprouts, squash, roasted potatoes, parsnips, turnips, etc.
- Salt and pepper, to taste
- Fresh parsley, for garnish, optional
- Leftover rolls, optional
Instructions
- In a large saucepan, place turkey carcass, two quarts of chicken broth, with two halved carrots, 1 1/2 celery stalk, 1/2 onion, 2 crushed garlic cloves, 1 leak cut into four pieces, 1 bay leaf, halved tomato, halved potato.
- Bring to a boil and simmer 1 1/2 hours.
- Remove carcass and all large vegetables.
- Strain soup through a colander lined with a cheese cloth.
- Discard everything and return the strained broth to the pot.
- Chop remaining carrot, onion, tomato, potato and celery; add to broth.
- If you choose, you can also add another bay leaf to the broth.
- Simmer 20 minutes.
- Dice all leftover vegetables and turkey meat; add to pot.
- It is important to add all cooked veggies and meat at the end so they do not dissolve.
- Simmer another 15 minutes.
- Season with salt and pepper, to taste, and sprinkle with chopped fresh parsley.
- Cover for a few minutes and serve with heated up left over rolls.
Notes
In Step 6, feel free to be liberal with carrots, onions, tomatoes, potatoes and celery; the ingredients, listed in the recipe, is the minimum amounts required for a delicious Thanksgiving Leftover Turkey Soup.