Turkey Soup
This Turkey Soup recipe is easy to make with leftover turkey, flavorful broth, and vegetables! Add on options include rice, potatoes, pasta, and lots of vegetables!
Ingredients
- 2 tablespoonsbutter
- 1 smallyellow onion (diced)
- 2ribs celery (diced)
- 1 cupcarrots (diced)
- 3 clovesgarlic (minced)
- 1 teaspoonworcestershire sauce
- 1 teaspoonhot sauce
- 8 cupschicken broth (can sub turkey broth or stock)
- 1bay leaf
- 3 cupsleftover turkey (diced/shredded)
- 1 cupbowtie pasta (uncooked)
- 1 teaspooneach: dried basil, oregano, parsley, mustard powder
- ¼ teaspooneach: ground sage, pepper
Directions
- 1
Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- 2
(Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
- 3
Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
- 4
Simmer gently, uncovered, for 15 minutes.
- 5
Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
- 6
See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!