Best Leftover Turkey Soup Recipes

LEFTOVER TURKEY SOUP (SLOW COOKER)

Steps:

• Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
• Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
• Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

Steps:

• In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
• In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS

Steps:

• Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• Serve soup with stuffing dumplings.

LEFTOVER TURKEY SOUP WITH ROSEMARY PARMESAN DUMPLINGS

Steps:

• Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.
• Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.
• Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.
• Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.

TURKEY LEFTOVER CREAMY POTATO AND ASPARAGUS SOUP

Steps:

• Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out.
• Combine first 7 ingredients and mix well.
• If using fresh onion saute in butter and then add turkey mixture. Stir on medium high for 1 minute and then add asparagus till color begins to change.
• In sauce pan add milk, potato flakes,half and half, and the chicken soup granules, stir in turkey mixture and simmer on low till soup thickens.
• If soup mixture is not thick enough add a bit more flakes or less depending on your taste.

LEFTOVER TURKEY SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix. Bring to boil.
• Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.

BUTTERNUT SQUASH SOUP WITH LEFTOVER TURKEY

Steps:

• Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
• Add turkey and cream cheese to the saucepan with the butternut squash mixture.
• Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.

LEFTOVER TURKEY & CHEESE CREAMY SOUP

Steps:

• Preheat oven to 350 degrees.
• Melt butter in sauce pan over medium heat.
• Gradually stir in flour. Cook 2-4 minutes.
• While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes.
• VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick.
• Add turkey, cheese, marjoram, garlic powder, and salt.
• Serve warm with tortilla slices.

CREAMY TURKEY SOUP, LEFTOVER SPECIAL

Steps:

• 1. Prep: Roughly chop onion, celery, and carrots (or sub the packaged shredded carrots). Peel and cube the red potatoes. Shred the leftover turkey into bite-size pieces.
• 2. Over medium-high heat melt butter and oil in a Dutch oven or deep pot and saute the onion, celery, and carrots for 3-5 minutes until softened.
• 3. Add stock and potatoes and bring to a boil 3-5 minutes then reduce to simmer.
• 4. Add the cream, turkey, salt, and pepper. Simmer for 40+ minutes. Turn to lowest setting and it can stay warm until your ready to serve.

LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME

Steps:

• Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 60 minutes, stirring a few times. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 30-45 minutes more. Add diced turkey and green chiles and simmer about 30 minutes more. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more. Serve hot, with additional fresh lime to squeeze into soup if desired. This would be great with sour cream, chopped cilantro, grated cheese, or even crushed corn chips for family members who aren't South Beach Dieters. ** i didn't cook nearly as long as it says to cook, otherwise sweet potatoes would be really mushy!!

CRAFTSCOUT'S LEFTOVER TURKEY SOUP

Steps:

• Chop your veggies and turkey into roughly bite sized pieces.
• Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
• Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
• Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.

GENERATIONS LEFTOVER TURKEY SOUP

Steps:

• Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
• Remove carrots & celery stalk from pan and chop.
• Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
• Bring to a boil; Reduce heat to low and simmer 1-2 hours.
• Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
• While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
• Add pepe to turkey soup.
• Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
• I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
• Freeze leftovers in plastic tupperware for up to 6 months.