Use up Thanksgiving’s leftover turkey and make a big pot of leftover turkey soup. Just add sweet carrots, celery, broth and a scoop of brown rice.
We cook a big bird at my house for Thanksgiving. That way there’s plenty for leftovers. Open faced turkey sandwiches and this easy leftover turkey soup are my go-tos for after the big day.
We do watch how much we indulge even though it’s the one day a year you get a pass. That’s why this leftover turkey soup is the best indulgence.
It’s filling and hearty and makes great use of leftover turkey in a way that’s healthy and low calorie.
How to make Leftover Turkey Soup
Chop the turkey. You will need about two cups of roasted turkey for this recipe. If you don’t have enough, grab a rotisserie chicken from the grocery store.
Saute the chopped veggies. Cut the carrots, onion and celery into bite sized pieces and saute them in a stockpot with olive oil.
Pour in the broth. Chicken or turkey broth can be found in the grocery soup aisle. Grab a few cartons.
Add the rice. Brown, white jasmine or basmati rice works fine. You can substitute quinoa or barley as well.
Simmer then serve. Add a few bay leaves for flavor then allow the soup to simmer for at least 30 minutes before serving.
And while this recipe uses leftover Thanksgiving turkey it’s also delicious using chicken anytime of the year. If you’re not a fan of rice swap it out for quinoa, barley or couscous.
After spending all day in the kitchen on Thanksgiving, this is an easy recipe to whip up. You likely already have everything you need in the pantry and fridge.
I put my two boys to work. They helped chop up the carrots and celery. It’s kid friendly and there’s plenty to go around.
Come Saturday I’ll be helping myself to a big bowl of this yummy soup while I watch my Buckeyes beat Michigan. They have to represent after Saturday’s loss to the Spartans.
Try these other recipes to use up leftover turkey
- Sweet Potato Hash with Ground Turkey
- Leftover Turkey Mushroom Stroganoff
- Hashbrown Turkey Casserole
- Mini Pot Pies
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Leftover Turkey Soup
- 2 cups roasted turkey, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 5 cups chicken broth
- 3/4 cup brown rice, cooked cooked
- 2 bay leaves
- Salt and pepper
- In a stock pot, sauté the onion, carrots and celery in the olive oil for about five minutes. Add the chicken broth, rice, roasted turkey and bay leaves. Add salt and pepper to taste. Allow the soup to simmer for at least 30 minutes.
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