Prepare the turkey stock: In a large soup pot, bring all of the stock ingredients to a boil. Reduce to simmer and cook covered for four hours, stirring the pot occasionally.
Strain the stock through a colander. Discard the bones and vegetables. Strain the stock a second time through a fine sieve. Refrigerate the stock overnight. Skim the fat off of the stock before using.
Prepare the soup: Heat oil in a Dutch oven set on medium-high heat. Stir in onion, celery, carrot and garlic. Cover and cook for 5 minutes.
Add the mushrooms, peppers and barley. Stir them into the pot, cover and cook for an additional 5 minutes.
Add the turkey stock and bring to a boil. Reduce to simmer and cook for 20 minutes.
Add the turkey meat and the parsley. Taste then season with salt and pepper. Simmer for an additional 5 minutes before serving.
Garnish with additional chopped parsley.
Leftover Turkey Soup Recipe
Ingredients
For the stock:
1 turkey carcass
2 celery ribs
2 carrots
2 shallots
2 white onions
1 cup fresh parsley
12 cups water
For the turkey soup:
2 tablespoons vegetable oil
1 Vidalia onion, finely diced
3 ribs celery, roughly chopped
3 carrots, halved lengthwise and sliced
3 garlic cloves, finely diced
1 cup cremini mushrooms, thinly sliced
1 red pepper, seeded and finely diced
½ cup barley groats
5 cups turkey meat, chopped
2 tablespoons fresh parsley, finely chopped
salt and pepper to taste
Directions
Prepare the turkey stock: In a large soup pot, bring all of the stock ingredients to a boil. Reduce to simmer and cook covered for four hours, stirring the pot occasionally.
Strain the stock through a colander. Discard the bones and vegetables. Strain the stock a second time through a fine sieve. Refrigerate the stock overnight. Skim the fat off of the stock before using.
Prepare the soup: Heat oil in a Dutch oven set on medium-high heat. Stir in onion, celery, carrot and garlic. Cover and cook for 5 minutes.
Add the mushrooms, peppers and barley. Stir them into the pot, cover and cook for an additional 5 minutes.
Add the turkey stock and bring to a boil. Reduce to simmer and cook for 20 minutes.
Add the turkey meat and the parsley. Taste then season with salt and pepper. Simmer for an additional 5 minutes before serving.
Garnish with additional chopped parsley.
Leftover Turkey Soup Recipe
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A richly flavoured stock finished with assorted veggies, barley and leftover roasted turkey…
Put those leftovers to good use. Let’s make this LEFTOVER TURKEY SOUP RECIPE!
The holidays come and go, and I bet if you’re like me, you’ll be left with two things: fond memories and a turkey carcass! I’m going to let you process your family memories on your own, but how about I share my approach to dealing with the remnants of your turkey dinner?
This recipe is a total keeper! PIN this recipe to one of your favourite Pinterest boards and while you’re at it, BOOKMARK this page for future access. If you think friends and family may also benefit from knowing the tricks of this turkey trade, then SHARE it with them too. I think everyone should make and enjoy a generous helping of this easy turkey soup recipe.
Very important – you’re going to need to roast a turkey. A flavourful carcass and leftover turkey meat are both key to this fabulous soup recipe. If you’re reading trying to get a jump on what you’re going to make for the holidays, why not make our very popular and exceptionally delicious DRY-BRINED TURKEY? You won’t be disappointed!
OK, onto our LEFTOVER TURKEY SOUP RECIPE!
THE TURKEY CARCASS
Serving up a holiday dinner (click HERE for our HOLIDAY DINNER RECIPES) is no easy task. Although you may be a bit tired at the end of it all, I suggest dealing with the remnants of the turkey straight away.
Remove all of the meat from the carcass, saving some for this soup and the rest for HOT TURKEY SANDWICHES or INDIVIDUAL TURKEY POT PIES. Collect the carcass and bones for this soup stock but don’t worry if bits of meat are still clinging to the bones. These tasty morsels make for a more flavourful stock.
THE STOCK
Boil the turkey carcass in water with a few vegetables for added flavour takes a bit of time but it’s light work. I do have three suggestions for when you go to make it.
First, do not salt the stock, especially if you’re using a brined carcass. I always find the stock perfectly seasoned “as is”.
Second, let the stock simmer slowly for 4 hours to achieve maximum flavours. Slow simmering breaks down the collagen and turns it into gelatin, which is the goal of a very richly textured and flavoured stock.
Last thing – don’t peel the onions and shallots before placing them into the stock pot. Leaving them on adds a rich colour to your stock.
THE SOUP
There’s nothing quite like homemade turkey vegetable soup. Don’t hesitate to add your favourite vegetables to the mix. We used onion, carrot, celery, mushrooms and peppers, but feel free to try the recipe with others. Make it with cauliflower, broccoli, peas, parsnip, turnip, corn, kale and any other veggies you can find.
Don’t forget to also add things like legumes, grains and noodles too. I especially like barley, rice, lentils, chickpeas and noodles too! They’re always welcome additions to this hearty meal.
Next time someone asks, “What can you make with turkey leftovers?” you’re ready with an answer. Make this LEFTOVER TURKEY SOUP RECIPE – it’s always well received.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the stock:
1 turkey carcass
2 celery ribs
2 carrots
2 shallots
2 white onions
1 cup fresh parsley
12 cups water
For the turkey soup:
2 tablespoons vegetable oil
1 Vidalia onion, finely diced
3 ribs celery, roughly chopped
3 carrots, halved lengthwise and sliced
3 garlic cloves, finely diced
1 cup cremini mushrooms, thinly sliced
1 red pepper, seeded and finely diced
½ cup barley groats
5 cups turkey meat, chopped
2 tablespoons fresh parsley, finely chopped
salt and pepper to taste
Directions
Prepare the turkey stock: In a large soup pot, bring all of the stock ingredients to a boil. Reduce to simmer and cook covered for four hours, stirring the pot occasionally.
Strain the stock through a colander. Discard the bones and vegetables. Strain the stock a second time through a fine sieve. Refrigerate the stock overnight. Skim the fat off of the stock before using.
Prepare the soup: Heat oil in a Dutch oven set on medium-high heat. Stir in onion, celery, carrot and garlic. Cover and cook for 5 minutes.
Add the mushrooms, peppers and barley. Stir them into the pot, cover and cook for an additional 5 minutes.
Add the turkey stock and bring to a boil. Reduce to simmer and cook for 20 minutes.
Add the turkey meat and the parsley. Taste then season with salt and pepper. Simmer for an additional 5 minutes before serving.
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