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This leftover turkey soup is a delicious, savory way to use up some of that leftover Thanksgiving turkey you’ve still got in the fridge.
What To Do With Leftover Turkey
Leftover turkey recipes see a surge of traffic the day after Thanksgiving. And for good reason. There is usually a fair amount of turkey that needs eating after the holidays is done and gone.
A good leftover turkey recipe will help you enjoy what’s been leftover from the holiday festivities so that nothing goes to waste.
Turkey Stock
If you have that carcass left over from Thanksgiving, put it to good use and make turkey stock! There is nothing quite like homemade stock, and the good news is, it’s simple to make. Here’s how to make turkey stock. And I promise, it will take your homemade soup to new, flavorful heights.
A good chicken or turkey soup really needs more than just a good flavored broth. It needs something to fill that broth. And whether you prefer rice or noodles, both are equally wonderful at bulking up a good broth.
In my experience, it’s always better to cook the noodles separately to package directions. This recipe reflects that.
The best way to get the most flavor out of your pasta is to salt your cooking water. In a large pot of water, I will usually add about 1 tbsp. of salt. A good portion of which, will stay behind in the water when you strain the pasta.
Turkey Rice Soup
If you prefer turkey rice soup over turkey noodle, then it’s easy enough to switch the noodles for rice in this recipe.
What You’ll Need
4cupschicken broth– Look for broth that is low in sodium and has no added sugar (a.k.a dextrose). You’ll probably add salt to this soup anyway, so having all the extra sodium in your broth is never a good idea.
1cupsliced carrots – These can be regular, peeled carrots with green tops removed, or you can use baby carrots. Either one will work well here.
2mediumcelery stalks – Slice these thin for the best texture in your soup. Large chunks of celery are rarely appetizing.
1tbsp.garlic powder – Do not use garlic salt. A simple granulated garlic powder is all you need.
1tbsp.dried onion – You can use onion powder if you don’t have any dried onions. Either one will work here.
2tsp.dried sage– only use 1 tsp. if your turkey was cooked with sage. Otherwise, the flavor will overpower your soup.
2cupscooked, shredded turkey – This will be your leftover turkey. Shred some of the pieces and add it to your soup. 2 cups is just a starting point. You can add more or less as you wish.
Noodles or rice – Add as much as you like at the end when serving. See notes in instructions for keep your noodles or rice from getting mushy.
How To Make Turkey Soup
Boil – In a medium sized soup pot, bring the broth, carrots, celery and spices to a boil.
Add – Boil until the vegetable are cooked to your liking and then toss in the turkey.
Cook – Cook for an additional 5 minutes just to warm the meat, and serve.
Serve – Add any cooked noodles or rice. Note that you may want to add the rice or noodles at serving instead of dumping them into your big pot of soup. Storing them separately will keep them from getting mushy from soaking up extra liquid in the soup overnight.
NOTE: I put my spices in a spice bag, not directly into the soup. But the choice is yours. You can cook add them any way you like. That said, if you do not use a spice bag (or tea ball), you may want to cut back a tad on the spices or your broth will be over run with it. Try half. You can always add more as needed.
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Course: Soup
Cuisine: American
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 2servings
Calories: 218.57kcal
Equipment
Soup Pot
Ingredients
4cupschicken broth(low sodium, no sugar added)
1cupsliced carrots
2mediumcelery stalks
1tbsp.garlic powder
1tbsp.dried onion
2tsp.dried sage(only use 1 tsp. if your turkey was cooked with sage)
2cupscooked, shredded turkey
US Customary – Metric
Instructions
In a medium sized soup pot, bring the broth, carrots, celery and spices to a boil.
Boil until the vegetable are cooked to your liking and then toss in the turkey.
Cook for an additional 5 minutes just to warm the meat, and serve.
Add any cooked noodles or rice. Note that you may want to add the rice or noodles at serving instead of dumping them into your big pot of soup. Storing them separately will keep them from getting mushy from soaking up extra liquid in the soup overnight.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include rice or noodles.
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You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible.
**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.
Rich in calcium, magnesium, phosphorus, and other trace minerals, regularly consuming bone broth has been linked to improved gut health, immune system functioning, and joint pain relief.
Leftover turkey lasts for up to four days. So, I'd recommend making this soup a day or two after Thanksgiving, so the soup is still good for at least a day.
Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes. Or, add a bay leaf to your recipe. The bay leaf will give the soup a little something extra without overwhelming the dish.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.
Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness. Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
It happens. One common error is letting soup boil, not simmer. With boiling, any fat rendered by the meat or bones will be churned back into the broth instead of floating to the top where it can be skimmed off. Broth that has been boiled turns cloudy and has a greasy taste and feel.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.
After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness. Bacteria typically don't change the taste, smell or look of food. So you can't tell whether a food is dangerous to eat.
How Long Can Soup Be Stored in the Fridge? The general rule of thumb is that leftover soup can safely be stored in a fridge for up to three to four days. However, these stored soups should always be tasted or smelled before consumption to detect signs of rancidity.
How long do the turkey and trimmings stay safe in the refrigerator or freezer? The answer is simple: leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving to eat all those delicious leftovers or place them in the freezer to enjoy later.
Cool the stock, then place it in the fridge, either in a large pot or in quart containers. When the stock is chilled, scrape most or all of the fat from the top. Use as desired in various recipes. Turkey stock can be refrigerated for up to 4 days, or frozen for up to 4 months.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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