After Thanksgiving Turkey Soup
Transform your holiday leftovers into a comforting bowl of homemade goodness with this After Thanksgiving Turkey Soup. This hearty soup begins with a rich, flavorful turkey stock made from the leftover turkey carcass, simmered to perfection and infused with fresh thyme and a bay leaf. Packed with tender shredded turkey, diced potatoes, and a medley of aromatic vegetables like carrots, celery, and onion, this recipe creates a cozy, soul-warming meal that’s perfect for cooler days. Quick to prep and simmered slowly for maximum flavor, this post-holiday staple is not only delicious but also a sustainable way to reduce food waste. Garnish with fresh parsley and serve it with crusty bread for a satisfying dish that will have everyone returning for seconds. Turkey soup recipe, holiday leftovers, and easy comfort food combine here to deliver pure seasonal magic!
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Recipe Information
Ingredients
- 1 whole Leftover turkey carcass
- 10 cups Water
- 2 tablespoons Olive oil
- 1 Medium onion, diced
- 3 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 2 medium Potatoes, diced into bite-sized pieces
- 2 cups Leftover turkey meat, shredded
- 4 cups Chicken or turkey broth (optional)
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the turkey carcass in a large stockpot. Add 10 cups of water, ensuring the carcass is mostly submerged. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour to create a flavorful turkey stock.
Using tongs or a slotted spoon, carefully remove the turkey carcass and strain the stock through a fine mesh sieve into a clean bowl or pot. Discard any solids from the sieve and set the stock aside.
In the same stockpot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the prepared turkey stock back into the pot along with the diced potatoes, shredded turkey, chicken or turkey broth (if using), thyme, and the bay leaf. Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, or until the potatoes are tender and the flavors are well combined. Stir occasionally.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired. Remove the bay leaf and thyme sprigs before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 28.3 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5319 mg | 113% | |
*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.
