Leftovers turkey soup

Leftovers Turkey Soup

Course: Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 -6
Author: Adapted from Food Network Magazine
Print Recipe

Ingredients

Leftover Turkey Soup

  • 2 tablespoons of olive oil
  • 1 leak , sliced
  • 3 celery stalks , chopped
  • 3 carrots , chopped
  • 1 parsnip , chopped
  • 3-4 quarts of turkey broth (see below)
  • 10 leaves of escarole
  • 1 strip of half a lemon
  • 2-3 cups of leftover turkey , chopped
  • 1 cup farfarelle pasta
  • Juice of a half lemon
  • 1/4 cup of fresh dill and parsley
  • Kosher salt
  • Fresh ground black pepper

Turkey Broth

  • 1 turkey carcass and any other leftover bones
  • 2 onions , cut into chunks
  • 2 carrots , cut into chunks
  • 3 celery stalks , cut into chunks
  • 4 cloves of garlic , smashed
  • Bunch of parsley
  • 1 teaspoon Black peppercorn
  • 1 bay leave
  • 1 teaspoon of salt

Instructions

Leftover Turkey Soup

  • Heat the olive oil in a Dutch oven or other large pot
  • Add carrots, leaks, celery and parsnip and sauté for 10 minutes
  • Add broth and cook for about 20 minutes until the vegetables are tender
  • Add escarole and lemon strip, cook for another 10 minutes
  • Add turkey and pasta and cook for about 5 minutes
  • At the end add lemon juice, and herbs
  • Season with salt and pepper and serve.

Turkey Broth

  • Add all the ingredients to the slow cooker, close it, set it up for 8 hours.
  • Once cooked strain broth through fine strainer.