Leftover Turkey Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 -8 servings
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Calories
247 kcal
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Course
Main Course, Soup
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Cuisine
American
Leftover Turkey Soup Recipe
Description
The Leftover Turkey Soup begins by sautéing chopped onion, carrot, and celery in olive oil until softened, building foundational flavor. Adding garlic and fresh thyme further deepens the aromatic profile. The soup base is enriched by turkey or chicken stock, with bay leaves providing added herbal notes.
Small pasta such as orzo, ditalini, or pearl couscous is cooked in the simmering broth, absorbing its savory elements. Shredded leftover turkey is stirred in near the end to warm through without overcooking, preserving tenderness. Seasoned with salt and pepper, the finished soup offers a balanced savory flavor and a mix of textures from tender vegetables, soft pasta, and turkey.
This soup serves well for using leftover poultry and can be a soothing lunch or light dinner. Garnishing with chopped parsley and optional Parmesan cheese adds freshness and richness at serving.
Notes recommend caramelizing the vegetables for extra flavor, using fresh herbs if possible, and cooking pasta separately if making leftovers to prevent sogginess. Adjusting pasta amount lets one control the soup's heartiness.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 large carrot chopped
- 2 talks celery chopped
- 2 cloves garlic finely chopped
- 4 prigs thyme fresh
- 6 cups turkey stock preferably homemade, or chicken stock
- ½ - ¾ cup small pasta amount depends on how dense you like it. Pasta: pastina, orzo, ditalini, elbow macaroni, or pearl couscous work well, of choice
- 2 cups cooked turkey shredded, or chicken, leftover
- 2 bay leaf
- salt to taste
- black pepper to taste
- 1 tablespoon parsley chopped, for garnish, fresh
- Parmigiano Cheese for topping (optional)
Instructions
Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the finely chopped garlic and cook for an additional minute until fragrant.
Add the Herbs and Stock:
- Tie the thyme sprigs together with kitchen twine for easy removal later, or you can simply add them directly to the pot.
- Pour in the turkey or chicken stock, and add the bay leaves.
- Bring the mixture to a gentle boil.
Cook the Pasta:
- Add the orzo, ditalini, or pearl couscous to the boiling soup.
- Lower the heat and simmer for about 10 minutes, or until the pasta is just tender.
Add the Turkey:
- Stir in the shredded leftover turkey or chicken.
- Continue to simmer for another 5 minutes, allowing the flavors to meld together.
Season and Serve:
- Remove the thyme sprigs and bay leaves from the pot.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- If desired, sprinkle with Parmigiano cheese for an added touch of richness or a squeeze of lemon to a fresh twist.
- Enjoy: Serve hot with crusty bread for a comforting, nourishing meal.
Notes
- Sauté vegetables until lightly caramelized to enhance their sweetness and deepen soup flavor.
- Use fresh thyme for best flavor; if substituting dried, reduce quantity to about one-third.
- To prevent pasta from becoming mushy in leftovers, cook it separately and add just before serving.
- Adjust pasta quantity depending on desired soup thickness; smaller amounts yield lighter broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 423mg | 18% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4181IU | 84% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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