Leftover Turkey and Vegetable Soup
In short: Turn the carcass and leftover meat from a roast turkey into a rich homemade stock, then simmer it into a soup with carrots, potatoes and peas. It takes about 2 h 50 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Total
- 2 h 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 175 kcal
After a roast turkey dinner there is a second meal hiding in the carcass. Simmering the bones for a couple of hours gives a golden, gelatin-rich stock, and the leftover meat, a few vegetables and a handful of peas turn it into a soup that feeds a crowd. Add the turkey late so it stays tender. It is a thrifty way to use every part of the bird, and the soup freezes well for later.
Instructions
- Put the turkey carcass in a large stockpot with the water, onion, celery, carrot chunks, bay leaves, peppercorns, thyme and 1 teaspoon of salt. Bring to a boil, then lower the heat to a bare simmer and skim off the foam.
- Simmer partly covered for 1 1/2 to 2 hours, until the stock is golden and tastes savory. Strain it through a sieve, pick any meat off the bones to add to the leftover turkey, and discard the bones and vegetables. You need about 2.5 L (10 cups) of stock.
- Heat the oil in the clean pot over medium heat. Cook the diced onion, carrots and celery for 8 minutes, stirring, then add the garlic for 1 minute.
- Pour in the stock, add the potatoes and thyme, and bring to a boil. Simmer for 15 minutes, until the potatoes are tender.
- Add the turkey and peas and simmer for 5 minutes, until the turkey is hot and the peas are bright green.
- Stir in the parsley and lemon juice, and season with salt and pepper until the soup tastes lively. Serve hot.
Tips
- If you cannot make stock on the day, freeze the carcass in a bag for up to 3 months and simmer it later.
- No carcass? Use 2.5 L (10 cups) of chicken or turkey stock and 400 g (14 oz) of leftover turkey for a soup that takes about 40 minutes.
Questions and answers
How long can I keep leftover turkey before making soup?
Refrigerate cooked turkey within 2 hours of serving and use it within 3 to 4 days, or freeze it. Bring the finished soup to a full simmer before serving to be safe.
Can I make turkey vegetable soup without a carcass?
Yes. Use good chicken or turkey stock. The flavor is a little lighter than a stock made from roasted bones, but the soup is still very satisfying.
Can I freeze leftover turkey soup?
Yes, for up to 3 months. The potatoes soften slightly after freezing, so for the best texture leave them out and add fresh diced potatoes when you reheat.
How long does it take to make Leftover Turkey and Vegetable Soup?
About 2 h 50 min in total: 20 min of preparation and 2 h 30 min of cooking.
How many calories are in Leftover Turkey and Vegetable Soup?
About 175 kcal per serving, with 17 g of protein, 17 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 17 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
