Leftovers Turkey Soup
Servings: 4 -6
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.