Leftover Turkey Soup: The Ultimate Comfort Food Recipe
Introduction to Leftover Turkey Soup
Are you looking for a delicious way to use up those leftover turkey bits from your Thanksgiving feast? Look no further! Leftover Turkey Soup is not only a fantastic way to minimize waste, but it also gives you a comforting bowl of goodness that warms your heart and soul. This soup is packed with flavor and nutrients, making it a perfect meal for any day of the week.
A Personal Story Behind My Leftover Turkey Soup Journey
Growing up, my family always had a tradition of making soup with the leftover turkey. I remember the aroma wafting through the house as my parents cooked, filling our home with warmth and comfort. This recipe has been passed down through generations, and every time I make it, I am reminded of the love and laughter shared around the kitchen table.
What Makes This Leftover Turkey Soup Recipe Special?
This Leftover Turkey Soup is not just a meal; it’s a hug in a bowl! What makes it special is the rich flavor from the homemade turkey stock and the blend of fresh vegetables. Each spoonful is filled with tender turkey pieces, hearty potatoes, and a creamy texture that will leave you wanting more. Plus, it’s an easy recipe that can be whipped up in just 35 minutes!
The Full Leftover Turkey Soup Recipe
Ingredients
- 2 tablespoons canola oil
- 2 large carrots, peeled and diced
- 2 ribs celery, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups homemade turkey stock (or chicken broth)
- 1 1/2 lbs Yukon gold potatoes, cut into 3/4″ pieces
- 2 cups leftover cooked turkey, chopped
- 1/4 cup salted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (any kind)
Instructions
- In a large Dutch oven or soup pot over medium heat, add canola oil. Cook the carrots, celery, and onion until the onions are translucent and the vegetables are slightly softened, about 5 minutes. (Tip: Stir occasionally to prevent burning.)
- Stir in the minced garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute until fragrant.
- Add the turkey stock to the pot, scraping the bottom to remove any browned bits. This adds depth to your soup.
- Stir in the diced potatoes. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. (Tip: Test the potatoes with a fork; they should be easily pierced.)
- In a microwave-safe bowl, melt the butter in 30-45 second intervals. Stir in the flour until absorbed, then whisk in the milk until smooth. Microwave in 45-second intervals, whisking each time, until thickened. (Tip: This step creates a creamy base for your soup!)
- Once the potatoes are tender, add the chopped turkey and the thickened milk mixture to the pot. Heat through, adjust seasonings if necessary, and serve hot. (Tip: For a creamier soup, blend a portion of the soup before adding the turkey and thickened milk.)
Serving Suggestions and Variations for Leftover Turkey Soup
This Leftover Turkey Soup is delicious on its own, but you can elevate it further! Serve with crusty bread or a side salad for a complete meal. If you want to add more vegetables, consider including peas or corn. For those who enjoy extra spice, a dash of hot sauce can add a kick! Remember, this recipe is flexible; feel free to adjust the ingredients to suit your taste preferences.
Frequently Asked Questions About Leftover Turkey Soup
Can I use chicken instead of turkey?
Absolutely! The recipe works just as well with leftover chicken, yielding a comforting chicken soup.
How long does leftover turkey soup last in the fridge?
Store it in an airtight container for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Can I freeze leftover turkey soup?
Yes! Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Reheat it on the stove for best results.
Can I add other ingredients?
Yes, feel free to get creative! You can add beans, different spices, or even some leafy greens like spinach or kale.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 350
Servings: 6
Leftover Turkey Soup
Equipment
- Dutch oven or soup pot For cooking the soup.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 2 large carrots, peeled and diced
- 2 ribs celery, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 3 cups homemade turkey stock (or chicken broth)
- 1.5 lbs Yukon gold potatoes, cut into 3/4" pieces
- 2 cups leftover cooked turkey, chopped
- 0.25 cup salted butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk (any kind)
Instructions
- In a large Dutch oven or soup pot over medium heat, add canola oil. Cook the carrots, celery, and onion until the onions are translucent and the vegetables are slightly softened, about 5 minutes. (Tip: Stir occasionally to prevent burning.)
- Stir in the minced garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute until fragrant.
- Add the turkey stock to the pot, scraping the bottom to remove any browned bits. This adds depth to your soup.
- Stir in the diced potatoes. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. (Tip: Test the potatoes with a fork; they should be easily pierced.)
- In a microwave-safe bowl, melt the butter in 30-45 second intervals. Stir in the flour until absorbed, then whisk in the milk until smooth. Microwave in 45-second intervals, whisking each time, until thickened. (Tip: This step creates a creamy base for your soup!)
- Once the potatoes are tender, add the chopped turkey and the thickened milk mixture to the pot. Heat through, adjust seasonings if necessary, and serve hot. (Tip: For a creamier soup, blend a portion of the soup before adding the turkey and thickened milk.)