This is what we do with our leftover turkey meat. Absolutely delicious!
Turkey Soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 tbsp olive oil
1 onion, diced
4 stalks celery, chopped
4 medium potatoes, thinly sliced
2 cups of frozen chopped vegetables, such as pea and carrot mix, corn
2 cups shredded leftover turkey meat
Salt and pepper to taste
Leftover turkey carcass/bones
2 bay leaves
1 small carrot, peeled and left whole
1 small onion, halved
Directions
- Add leftover turkey carcasses/bones to the crockpot. Add 2 bay leaves, a small carrot, and a small halved onion to the crockpot.
- Fill with cold tap water. We’ll need at least 6 cups of water so that turkey bones are mostly covered. Cook on low for 8-12 hours.
- Strain the broth into a large bowl and chill until needed.
- Heat olive oil in a large soup pot.
- Cook onions and celery until soft and translucent (not browned.)
- Add reserved turkey broth and bring to a boil. Reduce heat to maintain a simmer, stir in potatoes, cover and simmer for about 15 minutes until tender.
- Stir in frozen vegetables and turkey meat. Cook for 5 more minutes. Taste and adjust for seasoning with more salt and pepper. Serve and enjoy!
