There are lots of delicious things you can do with leftover turkey.
You can use it to make turkey sandwiches, salads, and casseroles or to top pizzas or fill quesadillas…
But my favorite thing to make with leftover turkey is a big pot of turkey soup – especially turkey noodle soup.
The best tasting soup is made with homemade stock from the bones of your leftover turkey carcass, along with a chopped onion, carrot and couple stalks of celery. Just put everything in a large soup pot along with enough fresh water to cover everything up. Heat to boiling and then lower the heat to a simmer.
Skim off any foam that comes to the surface and then partially cover and let simmer for several hours. (If you want, you can add some herbs such thyme, parsley or bay leaf after skimming.) Then carefully strain the stock through a fine strainer and discard the solids.
You don’t really need a recipe to make homemade stock or broth. Just use what you have. But if you’re more comfortable with one, here’s a more detailed recipe for making homemade turkey broth in your crock pot.
And of course, you can skip the stock making step altogether and use boxed broth instead!
Here’s my recipe for a simple soup using leftover turkey. It’s essentially the same as the one I use for chicken noodle soup. This time, I added a couple handfuls of frozen peas near the end to give it a dash of color.
- 4 cups turkey stock or chicken broth
- 1 cup water
- 4 medium carrots, peeled and sliced (2 cups)
- 4 medium celery stalks, sliced (2 cups)
- 1 medium onion, peeled and chopped (1/2 cup)
- 1 cup uncooked medium egg noodles
- 2-1/2 cups chopped cooked turkey
- Salt and pepper to taste
- Chopped fresh parsley, if desired
- In a large soup pot or Dutch oven, heat turkey stock, water, carrots, celery and onion to boiling. Lower heat, cover and simmer until carrots are tender, about 15 minutes.
- Stir in the noodles and turkey and bring to a boil. Lower heat and simmer, uncovered until noodles are tender, about 8 minutes. Season to taste with salt and pepper. Sprinkle with parsley if desired.
Turkey Rice Soup: Substitute ½ cup regular long grain white rice for the uncooked noodles. Add the rice with the vegetables. cover and simmer about until rice is tender, about 15 minutes. Stir in the turkey and heat until it's hot.
Turkey Noodle Vegetable Soup: Add ½ cup each frozen peas and corn or 1 cup frozen mixed vegetables with noodles and turkey.
7 More Leftover Turkey Soup Recipes
Here are more 7 delicious looking turkey soup recipes from the web. (I’ve already done the work of calculating the PointsPlus values.) I intend to try them all in the coming months, since soup is one of my favorite foods for eating well and staying slim. Most are broth based, but I had to include a creamy one with wild rice since it’s a family favorite.
And remember, you could always substitute leftover turkey for any soup recipe calling for chicken.
Crock Pot Turkey Vegetable Barley Soup – A simple, healthy and deliciously satisfying soup I made with leftover Thanksgiving turkey back in 2011. *4 Weight Watchers Points Plus.
Slow Cooker Turkey Green Chile Chowder – creamy, delicious, light and nutritious, this slow cooker turkey green chili chowder recipe is a real keeper. Healthy comfort food in a bowl. 4 Weight Watchers Points Plus.
Slow Cooker Thanksgiving Leftovers Soup – It may not be the prettiest soup ever, but we all thought it was pretty darned good. Hearty and delicious. 5 Weight Watchers Points Plus.
Slow Cooker Pumpkin Black Bean Chili with Turkey – Nobody would ever guess that this slow cooker pumpkin black bean chili has pumpkin in it. But it helps to make it thicker and less “tomatoey.” 4 Points Plus.
Rio Grande Turkey Soup – A yummy southwest style turkey soup that’s ready in less than 30 minutes with 250 calories and 6 Weight Watchers PointsPlus Values from Betty Crocker.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
Post Turkey Day Posole – This posole, or spicy Mexican stew, is a great way to use up leftover Thanksgiving turkey. Top with shredded cabbage, sliced radishes, cilantro, and lime wedges. A 1-1/4 cup serving has 286 calories, 9 g fat, 5.5 g fiber, 29 g carbs and 7 Weight Watchers PointsPlus Values. From Cooking Light found at MyRecipes.
Cream of Turkey & Wild Rice Soup – This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota with 354 calories, 9 g fat, 27 g carbs, 3 g fiber and 8 WW PointsPlus in a large 1-3/4 cup serving. From Eating Well.
*PointsPlus® for calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Do you have a favorite turkey soup recipe to share?
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