Leftover Thanksgiving Soup

This soup is a heart and soul warming tradition in my life and I’m so happy to share this lovely “recipe” with all of you. This is one of those “recipes” where you follow your kitchen intuition and I guarantee the results will be spectacular. You can easily tweak this recipe if you have left over chicken as well! I hope you and your family enjoy this recipe and it becomes a Thanksgiving tradition in your house, just as it is in mine.

Thanksgiving Soup

3sp per serving, number of servings will vary based on your stock pot

Ingredients:
Turkey carcass(es)
Turkey neck
5 large carrots, 3 very roughly chopped, 2 chopped
5 stalks celery, 3 roughly chopped, 2 chopped
2 large onions, one halved, one chopped
Fresh herbs (you can play around here)
What I used: 10 sprigs fresh thyme, 5 sage leaves, 1/2C chopped parsley, 3 sprigs rosemary, 2 bay leaves
Juice of one lemon
1 tsp ghee or cooking oil of choice
Salt and pepper to taste
Egg noodles
1/2-3/4 pound left over white turkey meat
Lots of water

Tools:
Large stock pot
Chef’s knife
Cutting board
Wooden spoon
Strainer
Tongs

 

Directions:
1. Remove as much meat from the turkey carcass as possible, don’t forget the wings! Set aside
2. Place the carcass, neck, roughly chopped carrots, onions, and celery, 6 sprigs of thyme, 5 sage leaves, 3 springs rosemary, and 2 bay leaves in large stock pot. Cover with cold potable water. Simmer on stove for 4 hours.
3. Taste your broth, add salt and pepper to taste. This depends on your turkey. If you brined your turkey, added lots of salt etc. will affect how much you need.
4. Remove bones from broth using tongs. Strain broth into another large soup or stock pot. Discard what you strain. The strained broth will be the base for your soup.
5. Return stock pot to stove over medium high heat. Add ghee or oil of choice. Add chopped carrots, celery, and onions, allow to saute about 5 minutes. Feel free to add any other vegetables that strike your fancy.
6. Add broth back to stock pot. Add chopped turkey, parsley and lemon juice. Continue simmering for 20-30 minutes, allowing the flavors to meld together.
7. In a separate pot, cook your egg noodles following the package directions. I do this so I can control how many noodles are in my bowl.
8. Serve soup over 1/2C cooked egg noodles. Garnish with fresh parsley.

 

Enjoy!
xo,
Bella

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2 Comments

  • Reply
    Kathy Mitchell
    January 3, 2018 at 2:58 am

    New to your blog, too late for Thanksgiving leftovers, I’ll have to use next time I buy turkey. Thanks for sharing your WW journey, I’m 20 lbs lost into mine.

    • Reply
      Bella
      January 4, 2018 at 5:15 pm

      That is amazing! This recipe also works well with leftover chicken! Thanks for following my journey.

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