The only thing better than Thanksgiving dinner is the delectable spread of leftovers we get to enjoy over the following weekend. I can’t wait. But honestly, with the size of turkeys these days, does anyone ever get through the whole darn bird?
Put all that gobble gobble! to good use and spare yourself the wasteful anguish with this light & healthy Leftover Turkey Soup recipe. Believe me, you can’t mess it up. Add and substitute just about any fresh herb, vegetable or starch that you like. Rosemary instead of sage, potato instead of noodles, mushrooms instead of zucchini, you name it.
(photo credit: kitchendaily.com)
Leftover Turkey Vegetable Soup
Total time: 2.5 hours (2 hours for stock, 30 min to assemble final product)
- Turkey carcass (bones, skin, gross parts…everything but the meat)
- 2 cups turkey meat, diced
- ½ package egg noodles, cooked as directed
- 1 cup diced carrot
- 1 cup diced onion
- 1 cup diced celery
- 1 cup zucchini, sliced
- 2 Tbsps. chopped fresh sage (or dried)
- 2 Bay Leaves
- 2 garlic cloves, minced
- chicken bouillon – 1-2 cubes
- Separate all turkey meat from the carcass and set aside. Ideally you’ll have about 2 cups of leftover turkey meat.
- In a large soup pot, add turkey carcass, onion, celery and bay leaves with about 6 cups of water. Bring to a simmer, cover and cook for at least 2 hours, up to 3 hours if you have the time.
- Remove from heat and strain the stock completely – be very diligent with this as the boiling process can render small bones a choking hazard if you don’t remove them completely.
- Add garlic, bouillon, sage, and carrots to the strained stock in your large soup pot. Simmer for 10-15 minutes.
- Add turkey and zucchini and simmer for an addt’l 10 minutes.
- Add noodles, stir well and ladle into individual bowls for serving.
- For an extra kick, throw in some dried red chili flakes.