How to Make Turkey Soup from Leftover Thanksgiving Turkey!
You’ve spent hours baking that turkey to perfection and after Thanksgiving is over, you are left with mounds of extra turkey! What do you do with it? You Make Turkey Soup!
Over the years, I’ve figured out that you can make soup with anything and turkey is no exception! By making soup with it, you have the ability to make another large meal for the family, use up those leftovers, and stretch a buck – which we all need!
Below is a great starting point, but remember, you really can throw in any leftover veggies you have.
How to Make Turkey Soup
- Remove all turkey from the bone. You can choose to simply shred the turkey or chop it into large chunks. If you choose to shred it, remember as it cooks in the soup it will become a little stringy. I prefer the chunks.
- Place all the leftover bones and skin into a large stock pot and cover with water. You can also add any drippings that have not already been used. Quarter an onion and add to the pot along with a few chopped carrots, a bay leaf and some peppercorns. Add salt and pepper to taste – usually about 1 tsp of salt and 1/2 tsp of pepper. You can always add more near the end.
- Bring to a boil and lower the heat to a simmer. Cook 3-4 hours uncovered. If any foam forms on the top, skim that off.
- After simmering is complete, remove all the bones and vegetables and strain your stock. Return strained stock to stock pot and keep on low simmer.
- In a saute pan, add a couple of tablespoons of butter and allow to melt. Add one large chopped onion, 2 cloves of garlic chopped, 4 carrots chopped, and 3 large potatoes chopped. Saute until onions are clear.
- Before adding vegetables to stock pot, its best to thicken your stock just a bit. There are many ways to thicken a stock, but I prefer the flour method. Take about 1/4 cup of flour and 1/2 cup of water and blend until there are no lumps. Take 1 cup of your hot stock and add to the mixture. Stir quickly so there is no lumping. This is called tempering. Now, add this back into the stock pot and stir quickly and immediately – again, so there is no lumping. Your stock should start to thicken quickly.
- Add all sauted vegetables to stock along with the chopped turkey and simmer for 45 minutes to 1 hour.
- If you have any leftover rice or noodles, you can these within the last 15 minutes of cooking. It adds more depth to the soup and acts like a binder. You can also add mashed potatoes if you have those leftover. This just serves to thicken the soup a bit more.
- If you like tomatoes, you can also add a large can of chopped tomatoes with green chilis. This adds a little kick to the soup!
- Test for salt and pepper and you are done!
You can also make this recipe in a slow cooker using the same directions. After thickening the stock, pour it into a slow cooker and follow the rest of the recipe. Make sure you set the slow cooker on low heat and cook for 2-3 hours.