Leftover Turkey Soup

by Gavan on November 27, 2009

Leftover Turkey Soup

Ah, another Thanksgiving has come and gone. By now you’re all probably completely and utterly over turkey. I wouldn’t blame you. With the size of turkeys nowadays there’s enough meat on there to feed a whole African village! We began our gorging with the actual turkey which lead into turkey sandwiches the next day and the next. Finally taking off whatever meat is left in order to make stock with the bones, the next obvious step is to make a delicious easy soup with the stock (and if you have turkey still left over–good luck!!)
Here’s how it’s done:

Serves 4

2 cups leftover turkey – cubed
1 cup carrot- peeled, cubed
1 leek (white only) – sliced 1/4″, washed, drained
1 cup parsnip – peeled, cubed
1 cup white potatoes – peeled, cubed
2 bay leaves
1 quart (4 cups) turkey broth
1 tbsp parsley – chopped
S&P to taste
2 tbsp olive oil


This soup is as easy as opening a can but so much better.
Preheat soup pot for 30 seconds on medium heat. Add 2 tbsps olive oil. Saute leeks for 2 minutes, stirring so as not to brown. Next add all remaining ingredients EXCEPT chopped parsley. Stir to combine and bring to a boil. Once boiling reduce heat to a simmer and partially cover with lid.
Cook for 30 minutes or until veg are soft through but not braking apart.

Taste and season and add chopped parsley to garnish.


All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

Yum Yucky November 30, 2009 at 7:49 am

Wish I’d seen this before I threw away the leftover turkey that I thought no one would eat.


This would have been perfection. But at least can still gaze at the picture.

Terry January 6, 2011 at 11:47 am

Hey Gavin, Happy New Year,
made this soup today…yummy!
thanks again for great recipes!!! T

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