Next Day Turkey Soup
Transform your Thanksgiving leftovers into a comforting homemade "Next Day Turkey Soup," a hearty and flavorful way to make the most of your holiday meal. This recipe features tender shredded turkey, flavorful broth infused with fresh herbs like thyme and parsley, and a medley of carrots, celery, potatoes, and onions for a wholesome, veggie-packed dish. Using the turkey carcass to create a rich, homemade stock elevates the depth of flavor, while pantry staples like olive oil, garlic, and bay leaves add a cozy, aromatic touch. Perfect for cold days, this soup comes together in just under two hours and serves as a delightful main or starter, especially when paired with crusty bread. Whether you’re embracing sustainability by repurposing leftovers or simply craving a soul-warming meal, this Next Day Turkey Soup is sure to become a post-holiday tradition.
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Recipe Information
Ingredients
- 3 cups, shredded Cooked turkey meat
- 1 Turkey carcass (optional, for broth)
- 3 medium, diced Carrots
- 3 medium, diced Celery stalks
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, peeled and cubed Russet potatoes
- 8 cups Chicken or turkey broth
- 1 teaspoon, chopped Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 2 Bay leaves
- 1 teaspoon, adjust to taste Salt
- 0.5 teaspoon, adjust to taste Black pepper
- 2 tablespoons Olive oil
Instructions
1. If using the turkey carcass, place it in a large stockpot. Add enough water to cover the carcass, about 10-12 cups, and bring to a boil. Reduce heat to a simmer and cook for 45-60 minutes. Skim off any foam or impurities that rise to the surface.
2. Strain the broth into a bowl or another pot, discarding the carcass and any solids. Measure out 8 cups of the broth for the soup. If you don't have enough, supplement with chicken or store-bought turkey broth.
3. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
4. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
5. Pour in the prepared turkey broth (or chicken broth) and add the cubed potatoes, bay leaves, fresh thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
6. Stir in the shredded cooked turkey meat. Simmer for an additional 10 minutes to heat the turkey through and allow the flavors to meld.
7. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
8. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers if desired.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 986 mg | 21% | |
*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.
