Use your extra roast turkey to make this easy, hearty, and comforting soup. This recipe transforms leftovers into a satisfying meal perfect for weeknights or chilly days.
Author:sarahthompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken or turkey broth
2 cups cooked leftover turkey, shredded or diced
1 cup wild rice or egg noodles
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken or turkey broth. Add the dried thyme, bay leaf, and dried rosemary. Bring the mixture to a boil.
Add the wild rice or egg noodles. Reduce the heat to low, cover, and simmer according to the package directions for the rice or noodles (usually 15-20 minutes for rice, 8-10 minutes for noodles).
Stir in the cooked leftover turkey during the last 5 minutes of cooking to heat it through.
Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle the hearty turkey soup into bowls and garnish with fresh parsley before serving.
Notes
For a richer flavor, use homemade turkey stock made from the roast carcass.
If you prefer a creamy turkey soup, stir in 1/2 cup of half-and-half or evaporated milk after removing the bay leaf and just before serving.
This recipe freezes well; omit noodles or rice if planning to freeze large batches, and add them when reheating.