Leftover Turkey Soup
Leftover turkey soup is just as much a Thanksgiving tradition as the turkey itself! Turkey carcass, slowly simmered, makes a rich, flavorful broth.
Servings 8 servings
Calories 123kcal
Ingredients
For the basic broth:
- Bones from a 10-12-lb. turkey
- 3 quarts water
- 1 tablespoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
For the turkey soup:
- 2 tablespoons olive oil
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup chopped onion
- 2 cups cooked turkey breast skinless, diced (10 oz)
Instructions
- Place the turkey carcass in a large stockpot and cover with cold water. Add the kosher salt, black pepper, thyme, and bay leaf. Bring to a boil. Skim the foam off the surface. Reduce the heat to medium-low so that the stock is at a gentle simmer. Cook, partially covered, for 3 hours.
- Remove the bones and the bay leaf and discard. 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. Wipe the stockpot clean with moist paper towels.
- In the clean stockpot, heat the olive oil over medium-high heat, about 2 minutes. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender-crisp. You want the onions golden, not browned. If the bottom of the stockpot becomes too dry, add a splash of water.
- Skim the fat layer from the top of the broth if you wish, then add it back to the stockpot. Bring back to a simmer and cook just until heated through, about 5 more minutes.
Video
Notes
The sodium content is an estimate. If this is of concern to you, please verify it independently.
Nutrition
Serving: 1cup | Calories: 123kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 546mg | Fiber: 1g | Sugar: 3g