Leftover turkey soup is just as much a tradition as the turkey itself! We always save the carcass after carving, plus any skin we’re not interested in eating. Turkey bones, cooked with water and spices over several hours, make a rich, flavorful broth. Since we usually have our Thanksgiving dinner early, as a late lunch, we enjoy leftover turkey soup for dinner.
If you eat low carb, the noodles are completely optional – in fact I often cook them separately and add them just to the kids’ soup bowls.
- Bones from a 10-12-lb. turkey
- 3 quarts water
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 1 cup sliced carrots (4 oz)
- 1 cup sliced celery (4 oz)
- 1 cup chopped onion (5 oz)
- ¾ cup frozen peas (3 oz)
- 2 cups cooked white and dark turkey meat, skinless, chopped (10 oz)
- 2 cups uncooked wide egg noodles (4 oz)
- Place the turkey bones in a large stockpot and cover with cold water. Add the salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat to medium-low so that stock is at a gentle simmer. Cook, partially covered, for 3 hours, skimming foam off the surface occasionally.
- Remove the bones and the bay leaf. Strain the stock through a strainer. Measure how much liquid you have - you should now have about 2 quarts of soup. If you have less, add enough water to get to 2 quarts. Clean and dry the stockpot.
- In the clean stockpot, heat the olive oil over medium-high heat, about 2 minutes. Add the carrots, celery and onion. Cook about 10 minutes, stirring, until onions are golden but not browned. Add the peas and the turkey and cook, stirring, 1 more minute.
- Remove the fat layer from the top of the broth if you wish (I don’t), then add it back to the stockpot. Bring to a boil. Add the noodles if using, lower heat to medium and cook, uncovered, about 10 minutes, just until carrots and noodles are tender.
Calories 263, Fat 9g, Sodium 412mg, Carbs 24g, Fiber 2g, Sugars 5g, Protein 20g