Turkey Soup With Leftover Cleanup Recipes

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 WITH LEFTOVER CLEANUP

Steps:

• Heat oil in LARGE stockpot or Dutch oven over medium heat.
• Add carrots, celery, mushrooms, and garlic; saute about 4-5 minutes.
• Add turkey, bay leaves thyme, basil, salt, and pepper; stir to mix in seasonings.
• Add chicken broth and bring to boil.
• Reduce heat to simmer, partially cover, and let simmer for 1 hour, or more if desired.
• Return mixture to boil, and add noodles.
• Cook 10 minutes, until noodles are just tender.
• Add peas and just cook til warmed.
• Remove from heat, discard bay leaves, and add parsley.

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.