After Thanksgiving Turkey Soup

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Since I cooked a 22-lb bird yesterday, we have tons of leftover meat around here. It will be used up with a combination of meals: Pilgrim sandwiches, turkey tacos, and After Thanksgiving Turkey Soup.

For a long time, I never enjoyed homemade turkey soup—probably because most recipes boil the carcass for broth. That type of broth always tastes and smells bad to me, so I thought I hated the soup. Turns out, I just hated the broth!

My version is quick and easy, with boxed broth. (Because seriously, after cooking a Thanksgiving feast, who wants to spend another entire day in the kitchen…)

To make After Thanksgiving Turkey Soup, you will need:

  • 2-3 cups leftover turkey (I only used white, but a combo is fine)
  • 1 TBS olive oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cloves chopped garlic
  • Salt/Pepper to taste
  • 1 carton prepared chicken broth  (I use Swanson)
  • 2 cups water
  • 3/4 cup uncooked orzo  (can substitute another small pasta or rice)
  • Juice of a lemon
  • Handful of fresh parsley  (optional)

Heat oil in a large pot, then add carrots, celery, garlic, and salt pepper. Cook until veggies begin to soften, approximately 10 minutes. Add broth/water. When it boils, put in the orzo and cook for 7 minutes. Add meat, lemon juice, and parsley. Stir to combine, turn down heat, and simmer for an additional 20 minutes.

With bread or rolls and a green salad on the side, turkey soup makes a nice dinner—one that’s considerably lighter than most of us had last night, too.

 

How are you using up Thanksgiving leftovers?

12 thoughts on “After Thanksgiving Turkey Soup

  1. kath g

    I have some turkey in the freezer and was looking for some recipes…hadn’t thought of soup, but this sounds good…and easy (and that’s important) so I’m going to give it a try…already saved your recipe. thanks

    Reply

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