Homemade Leftover Turkey Soup Recipes

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
• Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

OLD-FASHIONED TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

HOMEMADE TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

HOMEMADE LEFTOVER TURKEY SOUP

Steps:

• Place as much turkey carcass as you can into a large stock pot. You will probably have to break it into pieces to shove it all in there.
• Rinse and halve one onion and add it to the pot, along with the thyme, bay leaves, 3 whole peeled and trimmed carrots, and 3 trimmed stalks of celery.PRO TIP: Leaving the onion skin on the onion will make the stock a deeper golden color.
• Add enough cold water to just barely cover the turkey, but make sure there is still an inch of space between the water and the rim of the pot. If part of the chicken is still not covered, that's ok. Bring just to a boil, then lower to a simmer. Let simmer, partially covered, for at least two hours, preferably about 5 or 6 hours.
• While the stock simmers, make use of the time to peel, trim, and dice the remaining carrots, celery, and onion that will go into the finished soup. Cut or pull your turkey meat into the rough size of a large dice. Set everything aside in the refrigerator.
• Using whatever variety of strainer, tongs, or slotted spoon you have available, remove the carcass, vegetables, and herbs from the stock and discard. Ladle the stock through a fine mesh strainer into another pot or large bowl. Rinse the original stock pot. Return the strained stock to the pot and put it back on the stove.
• Heat the strained stock to a low boil. Add the carrots, celery, and onion. Simmer until the vegetables have softened, about 10 to 15 minutes.
• While the vegetables are cooking in the soup, cook your rice or egg noodles.
• When the vegetables have softened, add the turkey meat. Stir, and allow the meat to warm through. Do not boil or you will continue to cook the already-cooked turkey meat. If you have any additional leftover vegetables for the soup, add them now.
• Taste for seasoning, and add salt and pepper. Add the fresh minced parsley. If the soup looks a little too chunky, feel free to add some water. Taste again for seasoning.TIP: Usually, I give exact amounts of salt. But here, the salinity of each person's stock will vary greatly depending on how much each turkey has been brined and so forth. For reference, however, I used the carcass of a dry-brined turkey, and ended up adding 1 tablespoon of kosher salt.
• Spoon some cooked rice or cooked egg noodles into the bottom of each bowl. Ladle soup on top and serve hot.