Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
- 1 teaspoon olive oil
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- ½ cup dry white wine
- 1 turkey carcass
- 4 cups chicken stock
- 4 cups water
- 1 bay leaf
- 1 bouquet garni of fresh parsley and thyme
- 2 cups leftover roast turkey, pulled into bite-sized pieces
- 1 carrot, finely diced
- 2 tablespoons chopped fresh tarragon
- 1 Heat olive oil in a large stockpot over medium-high heat. Cook and stir 2 chopped carrots, onion, and celery until onion is golden, 7 to 10 minutes. Pour in wine and bring to a simmer. Add turkey carcass, chicken stock, water, bay leaf, and bouquet garni; bring mixture to a boil.
- 2 Reduce heat to a simmer and cook, partially covered, for about 1 hour. Skim any fat that comes to the surface and discard.
- 3 Remove turkey carcass and strain soup into a large saucepan over medium heat. Stir in leftover turkey and diced carrot; simmer until warmed through, about 5 minutes. Serve garnished with fresh tarragon.
- Calories 120.4
- Carbohydrate 5.6 g
- Cholesterol 32.8 mg
- Fat 4 g
- Fiber 1.7 g
- Protein 11.9 g
- Saturated Fat 1 g
- Sodium 531.5 mg
- Sugar 2.4 g
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.