Leftover Turkey Soup
Updated Oct. 23, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds cooked turkey bones from which most of the meat has been removed
- Pieces of leftover cooked turkey skin
- 16cups water
- ½cup or more leftover giblet gravy, optional
- 1bay leaf
- 6sprigs fresh thyme or 1 teaspoon dried
- 2cups coarsely chopped celery tops
- 1cup coarsely chopped scraped carrots
- 1cup coarsely chopped peeled onion
- 1cup coarsely chopped green part of leeks
- 6parsley sprigs
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2cups carrots, scraped and cut into ¼-inch dice
- 2cups celery, cut into ¼-inch dice
- 1½cups finely chopped white part of leeks
- ½cup finely chopped peeled onion
- 2cups fresh red, ripe tomatoes, cut into ½-inch cubes
- 2cups zucchini, cut into ½-inch cubes
- ½teaspoon finely minced garlic
- ½cup orzo (rice-shaped Greek pasta)
- 1cup corn kernels, fresh or frozen
- 1cup cooked turkey, white or dark meat, cut into ½-inch cubes
- ¼cup finely chopped parsley
- ½cup freshly grated Parmesan cheese
The Stock
The Garnishes
Nutritional analysis per serving (12 servings)
304 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 25 grams protein; 1512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the bones in a kettle and add any leftover turkey skin.
- Step 2
Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Step 3
Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
Private Notes
Comments
Don't use thyme stalks. Added poultry seasoning. No zucchini. Barley not orzo. No corn. Added sage powder.
The stock made a great base--using leftover gravy added terrific flavor. I made several changes that resulted in a really delicious fall soup. Instead of tomatoes, zucchini, and orzo, I used kale, mushrooms, and farro in the same proportions. I also added fresh dill and lots of freshly ground black pepper, and I omitted the corn. And I used much more turkey meat, basically all that I had left, which was about 3 cups diced. The result was delicious and a great use of our Thanksgiving leftovers.
This soup is beautiful. Chock full of fresh vegetables and perfect orzo. Don't change it.
I used canned crushed tomatoes and lots of left over gravy. The tomatoes were critical to change it from the straight turkey taste I’ve been eating for days.
Excellent. When I cook a turkey, I always roast carrots, celery and onion with the bird. They soak up flavor. I add them to this stock, and then puree instead of strain (after removing any turkey meat, skin or bone). It adds body to the broth (and avoids waste).
Excellent stock recipe. I reserved half the stock to freeze and the other half I prepared for dinner by adding what I had on hand: chopped kale, Swiss chard, turkey, garlic, frozen corn, and cooked ditalini pasta. Endlessly adaptable.
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