"Lunch ? Done Simply, and With Love ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I always make turkey soup with thanksgiving leftovers! Nice and warm for a crisp fall day! It’s also easy to freeze and bring out later!"
Thanksgiving Turkey Soup
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- Recipe Card
Prep time: 1hr
Cook time: 2hrs
Serves or Makes: 2-3
Recipe Card
ingredients
For the Stock
- 1 carved turkey
- 8-12 cups water
- 1 yellow onion
- 4 carrots
- 3 stalks celery
- 1 rind Parmesan cheese
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 bay leaf
ingredients
For the Soup
- 4 cups turkey stock, recipe below
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cups leftover turkey, white and dark meat
- 1 pound fusilli, or pasta of choice, cooked according to package directions
- 1/2 cup grated Parmesan cheese
Method
To Make the Turkey Stock
Step 1
Place all the turkey bones in a large stockpot or dutch oven. Add water until the pot is more than 3/4 full. Add remaining ingredients. Bring to a boil, then reduce to simmer. Cook covered for 2-4 hours.
Step 2
Strain stock through a colander into another pot or containers. Discard the bones, vegetables, rind and bay leaf. Freeze the stock if not using right away.
To Make the Turkey Soup
Step 1
Bring turkey stock a gentle boil. Add celery and carrots; cook until slightly softened.Add turkey and pasta.
Step 2
Serve with Parmesan.