Leftover Thanksgiving Turkey Veggie Soup
One of my favorite things about leftovers from thanksgiving is using the leftover turkey meat for dishes like soups, sandwiches and dinner salads. The absolute best part of the turkey bones is using it to make a big pot of broth. To make the broth even easier I simply put all the turkey bones back into the roaster that I had previously used to roast the turkey, filled it with enough water to cover all the bones and placed the lid it. Place roaster into a 200 degree oven and leave there for at least two hours. I even left the house while it was in the oven, a very convenient way to make broth. After two-three hours, take it out of the oven and allow it to cool before placing it in glass jars to either refrigerate or freeze. Unless I’m going to use the broth within 2-3 days, I store it in the freezer otherwise I forget about it and it goes bad. I don’t know if this approach to making broth would work with all of the roasters, but it worked well using a granite roaster. Below is a picture.
Last year I got a free turkey from my friend and used the leftovers for soup but I never wrote a blog post for it. This year I was determined to make this soup again and write down the ingredients and instructions so that I could share this delicious soup recipe with my readers. It is so easy and simple to make, throw together a huge pot and you should have enough leftovers for work lunches. This soup freezes well so you could definitely make it ahead of time for convenient future meals.
The flavors of this soup are very simple; it’s not spicy and does not have a lot of greens which hopefully means the young and old will both enjoy this post Thanksgiving soup. My husband and I especially enjoyed this soup several times this past weekend when neither one of us felt like cooking. I hope all of your Thanksgiving celebrations were as wonderful as ours was, Cheers to the rest of your holiday season. As always thank you for your visit and here is to a happy and healthy day.
For this photoshoot I used my dishes that were handed down to me that had belonged to my father. I don’t use them a lot, just keep them on display but every once in awhile I like to use them for fun weeknight dinners for my husband and I.
Leftover Thanksgiving Turkey with Veggies Soup
Ingredients
- 7 Cups Turkey Broth
- 5 Cups Leftover Turkey Shredded
- 2 Cups Veggies chopped I used carrots and turnips
- 1 large onion Diced
- 2 TBSP Fresh Sage
- Butter or Coconut oil Use to saute sage and onion
- 1 Cup Green Peas Fresh or Frozen
- 1/2 Cup Celery Chopped
Instructions
- Dice onions and fresh sage, saute in plenty of coconut oil until onions are softened. Add chopped carrots and celery, saute for a couple more minutes than add the turkey broth. Bring to a slow simmer till veggies are softened.
- If needed shred the leftover turkey, add to soup along with the green peas. Simmer for about 15 minutes. Last but not least add salt and black pepper to taste.
- My favorite way to serve this soup and most soups is with my favorite gluten free crackers and my homemade applesauce. Growing up we frequently had crackers and applesauce with soups therefore it has become a tradition of mine that I've upheld.