Post Thanksgiving Turkey Soup
Transform your Thanksgiving leftovers into pure comfort with this Post Thanksgiving Turkey Soup recipe, an ideal way to bring new life to your holiday turkey carcass. This hearty homemade soup is infused with the rich flavors of slow-simmered turkey broth, aromatic herbs like thyme and bay leaf, and a wholesome medley of sautéed vegetables. With shredded turkey meat and the optional addition of rice or noodles, this soup is a satisfying and economical way to nourish family and friends after the festive feast. Ready in just over two hours, it’s the perfect warm, cozy meal for transitioning into a crisp autumn evening. Garnish with fresh parsley for a final touch of freshness and serve hot—Thanksgiving leftovers never tasted so good! Keywords: post-Thanksgiving turkey soup, turkey carcass recipe, homemade turkey broth, leftover turkey soup, hearty soup recipes.
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Recipe Information
Ingredients
- 1 whole Leftover turkey carcass
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 medium Carrots, diced
- 3 Celery stalks, diced
- 3 Garlic cloves, minced
- 10 cups Water
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cups Leftover turkey meat, shredded
- 2 cups Cooked rice or noodles (optional)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
1. In a large stockpot, place the leftover turkey carcass (including bones, skin, and scraps) and add 10 cups of water.
2. Bring the water to a boil over medium-high heat. Reduce to a simmer and let it cook for 60 minutes, skimming any foam or impurities that rise to the top.
3. Carefully remove the turkey carcass from the pot and set aside to cool slightly. Strain the broth into a large bowl or another pot, discarding any solids. Set aside your strained broth.
4. In the same stockpot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour the strained broth back into the pot with the sautéed vegetables.
7. Add the bay leaf, thyme sprigs, salt, and black pepper to the pot. Bring the soup to a simmer.
8. Once the turkey carcass has cooled, pick off any remaining meat and set it aside. Discard the bones and skin.
9. Add the shredded turkey meat to the soup and simmer for 30 minutes to allow the flavors to meld together.
10. If using cooked rice or noodles, stir them into the soup during the last 5 minutes of cooking.
11. Taste and adjust the salt and pepper as needed.
12. Remove the bay leaf and thyme sprigs before serving.
13. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 5187 mg | 226% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.4 g | ||
| Protein | 369.6 g | 739% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4913 mg | 105% | |
*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.
