After Thanksgiving Soup
Transform your Thanksgiving leftovers into a comforting bowl of "After Thanksgiving Soup," a heartwarming and flavorful feast in one pot. This recipe makes the most of your holiday turkey, using both shredded meat and the savory goodness of the turkey carcass to create a rich, homemade stock that's brimming with depth. Packed with vibrant veggies like carrots, celery, potatoes, and onions, along with aromatic herbs like thyme and parsley, this soup is a celebration of seasonal ingredients. Optional additions such as cooked rice, noodles, or even leftover stuffing let you customize the dish to your liking. Ready in under two hours, this cozy soup is perfect for warming up chilly autumn afternoons while minimizing waste, making it a sustainable and scrumptious post-holiday treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Leftover turkey
- 1 Turkey carcass
- 2 cups Carrots, diced
- 2 cups Celery, diced
- 1 medium Onion, diced
- 3 medium Potatoes, diced
- 3 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 8 cups Chicken or turkey stock
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked rice, noodles, or stuffing (optional)
Instructions
Place the leftover turkey carcass in a large stock pot. Add 8 cups of chicken or turkey stock and enough water to cover the carcass completely.
Bring to a boil over high heat, then reduce the heat to low. Simmer for 45 minutes to 1 hour, skimming off any foam or fat that rises to the surface.
Remove the carcass from the pot and allow it to cool slightly. Once cooled, shred any remaining meat off the bones and set it aside. Discard the bones and strain the stock through a fine mesh strainer. Return the strained stock to the pot.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion. Sauté for 5-7 minutes, until softened and fragrant.
Add the minced garlic to the skillet and sauté for another 1-2 minutes, until aromatic.
Transfer the sautéed vegetables to the stock pot with the turkey stock. Add the diced potatoes, bay leaves, thyme, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Add the shredded leftover turkey to the soup and let it heat through for 5 minutes.
If desired, add cooked rice, noodles, or stuffing to the soup during the last 5 minutes of cooking.
Remove the bay leaves before serving. Garnish with fresh parsley for an extra burst of flavor.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 10509 mg | 457% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 32.0 g | ||
| Protein | 298.8 g | 598% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 686 mg | 53% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 7964 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
