Soul-Restoring Turkey Soup: 1 Amazing Batch

Ah, Thanksgiving’s over, huh? The house is quiet, the dishes are mostly done (let’s be honest!), and that glorious bird has been picked clean. But what about that carcass? Don’t even *think* about tossing it! For me, the best part of the whole holiday is often what comes *after* – turning those leftovers into a soul-warming pot of turkey soup. It’s like a warm, comforting hug in a bowl, a gentle reminder of all the good things from the feast without all the fuss. I remember my Grandma Carla, bless her heart, always made sure no bit of that turkey went to waste. For her, it was an act of love, just like everything in her kitchen. That same feeling is what I want to share with you here – transforming those humble leftovers into something truly special for your table, just like she taught me.

Why You’ll Love This Leftover Turkey Soup

After all the holiday hubbub, this soup is just what the doctor ordered. It’s:

• A fantastic way to use up those leftovers – nobody likes waste!
• Super comforting and cozy, perfect for a relaxed weekend meal.
• Surprisingly easy to whip up, even when you’re feeling a little tired.
• Packed with flavor from the rich stock and all those yummy additions.
• Nourishing and satisfying, a lighter but still hearty option after a big meal.

Crafting the Perfect Turkey Soup: Ingredients You’ll Need

Okay, let’s gather our goodies! This is where the magic really starts to bubble. Don’t worry if you don’t have *exactly* what’s listed; home cooking is all about making it work!

• 1 leftover turkey carcass (the more meat and bits clinging to it, the better!)
• 8 cups water
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups shredded cooked turkey meat (from your carcass or extra from the meal)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup uncooked rice or egg noodles
• 2 tablespoons chopped fresh parsley, for that pop of green at the end!

Step-by-Step Guide to Making Hearty Turkey Soup

Alright, let’s get this cozy goodness simmering! This is where the magic happens, transforming that leftover carcass into a bowl of pure comfort. It might take a little time, but trust me, the aroma filling your kitchen is totally worth it. You’ll see just how easy it is to make a fantastic turkey soup.

Making the Rich Turkey Stock

First things first, we’re building a flavor foundation! Grab your biggest stockpot and toss in that turkey carcass. Add the water, that quartered onion, the roughly chopped carrots and celery from the ingredient list, along with the salt, peppercorns, bay leaf, and thyme. Get this all to a rolling boil, then immediately turn the heat down to a gentle simmer. Pop a lid on it – but leave it slightly ajar – and let it bubble away for at least 2 hours, but honestly, up to 4 hours is even better for a truly rich stock! Keep an eye on it and skim off any yucky foam or impurities that float to the top; that’s key for a clean-tasting broth. Once it’s had a good long simmer, carefully strain it all through a fine-mesh sieve into a clean pot. Discard those cooked-down solids – they’ve given their all!

Assembling Your Flavorful Turkey Soup

Now for the fun part! Take that beautiful, strained turkey stock and pour it back into the clean pot (or just use the same one if you’re feeling efficient!). Tumble in your shredded cooked turkey meat, the chopped carrots, celery, and onion. Give everything a good stir. Bring this mixture back up to a lively boil, then reduce the heat again to a nice, steady simmer. Let those fresh veggies cook until they’re perfectly tender, which usually takes about 15-20 minutes. Once they’re ready, it’s time for the rice or egg noodles! Stir them in and cook according to the package directions until they’re tender. Just before you’re ready to serve, stir in that chopped fresh parsley. It adds such a lovely bright finish and makes your hearty turkey soup look as good as it tastes!

SAVE IT

Tips for the Best Post-Thanksgiving Turkey Soup

Alright, let’s talk about making this turkey soup truly sing! Even though it’s a “leftover” recipe, it deserves the same love as any other dish. My Grandma Carla always said a little extra care goes a long way. If you want to deepen that stock flavor, try roasting the turkey carcass first! Just pop it in a hot oven (around 400°F or 200°C) for about 30 minutes until it’s nicely browned. It adds this amazing extra layer of roasted goodness. Don’t be shy with the veggies either! Toss in some peas or corn during the last 10 minutes of cooking for extra color and sweetness. And remember, making this soup is such a smart way to cut down on food waste – it’s a win-win for your wallet and the planet!

SAVE IT

Variations for Your Cozy Winter Soup

Even though this turkey soup is pretty amazing as is, you can totally make it your own! Feel free to toss in other herbs like rosemary or sage alongside the thyme. If you’re feeling adventurous, a pinch of smoked paprika or a dash of red pepper flakes adds a nice little kick. Love lots of veggies? Add in some frozen peas or corn right near the end, or even some diced potatoes when you add the carrots and celery. Instead of rice, try farro or barley for a different texture, or even those little ditalini pasta shapes!

SAVE IT

Serving and Storing Your Hearty Turkey Noodle Soup

Ah, the best part! Serving this hearty turkey noodle soup is a joy. I love to ladle it up into my favorite bowls and serve it with a big hunk of crusty bread – perfect for sopping up every last drop of that delicious broth! If you have any leftovers (which is unlikely, but hey!), store them in an airtight container in the fridge for up to 3-4 days. Just reheat gently on the stovetop or in the microwave. It freezes beautifully too, so feel free to stash some away for a quick, comforting meal down the road!

SAVE IT

Frequently Asked Questions About Turkey Soup

Got questions about whipping up this post-holiday magic? I’ve got answers!

Can I make turkey soup without a carcass?

Absolutely! While the carcass helps make the most amazing, rich stock, you can totally make a delicious turkey soup without one. Just use good quality store-bought chicken or turkey broth instead of homemade stock. You’ll still get all that lovely shredded turkey and veggie goodness. It might not have that deep, slow-simmered flavor, but it will still be a wonderfully comforting meal!

How long can I store turkey stock and soup?

Great question for meal planning! Your homemade turkey stock is best kept in the fridge for about 3-4 days in an airtight container. For longer storage, it freezes like a dream for up to 6 months! The finished turkey soup will last about the same amount of time in the fridge (3-4 days). If you’re freezing the soup, it’s best to add any noodles or rice just before serving after reheating, as they can get a bit mushy when frozen and thawed.

What are the best vegetables for turkey soup?

The classics – carrots, celery, and onion – are total stars for a reason! They build a beautiful flavor base. But feel free to add other yummy veggies like peas, corn, green beans, or even some diced potatoes for an extra hearty touch. Just add them in during the last 15-20 minutes of simmering so they cook until tender but not overdone. This makes for a really satisfying, cozy winter soup everybody loves.

Nutritional Information

Just a friendly heads-up, these numbers are estimates and can change depending on your ingredients and exact measurements! This hearty soup serving (about 1.5 cups) typically offers.

• Calories: Around 350
• Protein: About 30g
• Fat: Around 15g (with roughly 4g saturated)
• Carbohydrates: About 25g
• Sodium: Around 800mg

Share Your Turkey Soup Creations!

I just love hearing from you all! Did you make this comforting turkey soup? I’d be absolutely thrilled if you’d leave a comment below and maybe even a star rating – it really helps me out! And if you share photos on social media, be sure to tag me so I can see your beautiful creations!

Hearty Leftover Turkey Soup

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Transform your Thanksgiving leftovers into a comforting and nourishing soup, perfect for a cozy meal after the holiday.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 3 hours
• Total Time: 3 hours 20 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 leftover turkey carcass
• 8 cups water
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups shredded cooked turkey meat
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup uncooked rice or egg noodles
• 2 tablespoons chopped fresh parsley

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Instructions

1. Place the turkey carcass in a large stockpot. Add water, quartered onion, roughly chopped carrots and celery, salt, peppercorns, bay leaf, and thyme.
2. Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or up to 4 hours, to create a rich stock. Skim off any foam or impurities that rise to the surface.
3. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
4. Add the shredded turkey meat, chopped carrots, chopped celery, and chopped onion to the strained stock.
5. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Stir in the uncooked rice or egg noodles and cook according to package directions, or until tender.
7. Stir in fresh parsley just before serving.

Notes

• For a richer flavor, you can roast the turkey carcass for 30 minutes at 400°F (200°C) before making the stock.
• Add other vegetables like peas or corn during the last 10 minutes of cooking.
• This soup is a great way to practice meal planning and reduce food waste.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg