Simple Turkey Soup with Fresh Herbs

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Turkey stock is super super easy to make, and I always do it with my leftover turkey carcasses. There is so much flavor and body that you just can’t get from a packaged product. Plus, using every part of the bird is the best way to appreciate the bird that was killed for you to have a Thanksgiving dinner, ya feel me? 

I have a recipe for an overnight turkey stock that couldn’t be easier, which is key for the end of the night after you have cooked a Thanksgiving dinner. All you have to do is dump the leftover bones into a crockpot (for overnight) or a big stock pot if you can watch it on the stove, cover it with water and add onion, carrots, celery and a few herbs that you probably have leftover from dinner anyway. You don’t even need to chop anything. 

Here’s what I made with my turkey stock this year, and what I usually make. It is a super simple turkey soup but since the stock is so delicious you don’t want to hide it with a lot of extra ingredients. 

Have fun!















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Simple Turkey Soup with Fresh Herbs
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 8
Author: The Sea Salt
Ingredients
  • 1 tbsp butter
  • 1/2 large white onion, chopped fine
  • 5 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 12 cups turkey stock
  • 5-6 cups chopped leftover cooked turkey
  • 2 cups frozen peas
  • 3-4 cups cooked pasta of your choice
  • 1/2 cup chopped parsley
  • 2 sprigs thyme, leave removed
Instructions

  1. Heat butter in a large heavy bottomed stockpot over medium-high heat, and add veggies when the butter is melted. 


  2. Cook onion, celery, carrots until the onion is translucent and fragrant. Add stock and bring to a boil. 


  3. Once soup reaches a boil reduce to a simmer and cook until the carrots are tender, about 15-20 minutes. 


  4. Add chopped turkey and peas and cook until the peas are tender and hot, but still green (don't overcook). 


  5. Top with fresh chopped parsley and thyme leaves and season with salt and pepper if necessary. My stock already had enough salt so it wasn't necessary to add more. 

  6. Serve with cooked pasta added to each bowl, or add all of the pasta if you're planning on finishing the pot at that time (you could cook the pasta in the soup as well if you plan on eating it all that time and not having leftovers). I don't like to add the pasta if I think I'll be having the soup for leftovers as I find that it gets too mushy for my liking. 





 

 

Yum

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