Easy Leftover Turkey Soup Recipes

LEFTOVER TURKEY SOUP (SLOW COOKER)

Steps:

• Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
• Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
• Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

TURKEY SOUP RECIPE

Steps:

• In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Saute for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, continue cooking for an additional 2 minutes, stirring frequently.
• Pour in broth and add salt, pepper, and seasonings/herbs. Turn heat up and bring to a boil. Once boiling, add rice and cook covered, for 12 minutes. Remove lid and add turkey and thyme. Continue cooking for an additional 5 minutes or until rice is tender.
• Remove from the heat and serve immediately.