Turkey Soup (From Leftover Turkey)
Soup from leftover turkey couldn't be easier. We don't often have turkey so you might as well use the carcass and make the turkey stock too.
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Ingredients
TURKEY STOCK
- 1 cooked turkey carcass, broken to fit in pot (from a 12-20 lb turkey)
- 1 large onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 16 cups filtered water or more to cover the bones
TURKEY SOUP
- 8 cups turkey stock
- 2 cups cooked turkey meat, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- salt and pepper to taste
- OPTIONAL GARNISH – fresh chopped parsley
Instructions
TURKEY STOCK
- Put turkey carcass, onion, carrot and celery in stockpot. Add water and bring to a boil.
- Cover and simmer 6-8 hours. DO NOT add salt or pepper.
- Strain broth and use for soup.
TURKEY SOUP
- Put turkey stock, turkey meat, carrot and celery in soup pot and bring to a boil. Decrease heat and simmer 20 minutes until vegetables are almost cooked through.
- Add peas and simmer for 5 minutes.
- Taste and add salt and pepper to taste.
- Garnish with fresh parsley if desired.
Notes
Using the leftover turkey carcass makes a bone broth with all the nutrients and minerals the bones have to offer. Boil the carcass for at least six hours so the broth will gel when it’s cold. That's how you know you did it right!