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leftover turkey soup

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Turkey

Leftover Turkey Soup

You could use the turkey carcass to make a stock with a mirepoix of carrot, celery, and onions—or go the easier route of using a store-bought broth. Make sure to grab a low-sodium option as that will give you more control over the seasoning.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 medium carrots, peeled and finely diced
  • 3 celery sticks, finely diced
  • 1/4 cup all-purpose flour
  • 1 (32-ounce) box low-sodium chicken or turkey stock (or homemade)
  • 2 pounds cooked turkey meat, shredded or cut into large chunks (about 4 cups)
  • freshly ground black pepper
  • chopped flat-leaf parsley, lemon wedges, and red pepper flakes, for garnish

Directions

  • In a heavy-bottomed pot, heat the oil over medium heat. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Add the thyme and cook until fragrant, about 2 minutes. Add carrots and celery and sweat until translucent, about 3 minutes. Add the flour and cook for 3 minutes, stirring constantly, until all the vegetables are coated. Slowly pour in the chicken or turkey stock, stirring continuously to break up any lumps of flour.
  • Add the turkey meat. Season with salt and pepper to taste. Bring to a boil, then reduce heat. Simmer for 20 minutes until the liquid has reduced a little and the soup has slightly thickened. Taste and adjust the seasoning if needed. Ladle into bowls, garnish with parsley, and serve immediately.

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