A delicious soup to use up turkey leftovers: Best Turkey Soup Recipe
I’m sure everyone thinks that their’s is the best, but seriously… this turkey soup recipe is the best! Plan to use your turkey carcass for this soup, OR… it’s perfectly okay to grab one of those roasted turkey breasts that markets typically sell alongside their roasted chickens. Either one will work just fine for this recipe. If your turkey carcass is gigantic, it’s okay to cut it in half and just use half in the soup.
Plan to save about three cups of chopped turkey to add to the soup after you make your delicious, rich turkey broth.
This soup has some good veggie action (carrot, butternut squash, parsnip and peas). And it’s made completely hearty and filling with the addition of pasta and white beans too.
My husband always jokes that soup is not “dinner.” (He feels like it’s a starter dish). With THIS soup though, it’s definitely dinner. You’ll be stuffed after eating a bowl of this with some bread and salad.
So will you be making some turkey soup with your turkey leftovers? It’s pure comfort. Go for it!
Best Turkey Soup Recipe
Prep Time:25 minutes
Cook Time:1 hour and 45 minutes
- 1 meaty turkey frame
- 4 cups water
- 4 cups chicken broth
- 1 large onion, quartered
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1 teaspoons dried Italian seasoning
- 1/4 teaspoon ground black pepper
- 3 cups finely sliced or chopped vegetables (carrots, parsnips, butternut squash)
- about 3 cups chopped cooked turkey
- 1 cup tiny shell pasta
- One 15-ounce can chicken broth
- One 15-ounce can Great Northern beans, rinsed and drained
- 1 cup frozen peas
- additional salt and pepper, to taste
- Break the turkey frame or cut in half with kitchen shears and place in a large pot. Add the water, broth, onion, garlic, and salt. Bring to boiling; reduce heat to low. Cover and simmer for 1 1/2 hours.
- Remove the turkey frame from the pot and place on a cutting board. Cool; cut meat off bones; coarsely chop meat. Add enough additional turkey to equal 3 cups. Set aside. Discard bones. Strain the broth.
- Return the broth to the pot. Stir in the Italian seasoning, and pepper. Stir in the vegetables, turkey, pasta, and the additional can of broth. Return to boiling, then reduce to simmer for 12 to 15 minutes or until pasta and vegetables are tender. Stir in the beans and peas; heat through. Add additional salt and pepper, as desired to taste.