Next Day Turkey Soup
This recipe is a great way to use leftover Thanksgiving turkey meat and it's so nice for a lighter meal.
Foto: RecipeGirlIngredients
- 2 quarts chicken or turkey broth ((or mixture of vegetable broth, chicken broth and water))
- 1 whole turkey carcass, (all meat removed)
- 1 medium onion, (halved)
- 1 medium carrot, (halved lengthwise)
- 1 stalk celery, (left whole)
- 1 medium bay leaf
- 2 tablespoons extra virgin olive oil
- 2 medium garlic cloves, (smashed)
- 1 medium onion, (minced)
- 1 large carrot, (peeled and minced)
- 1 large stalk celery, (minced)
- 1 medium sweet potato, (peeled and cubed)
- 1 tablespoon chopped fresh sage
- 1 medium bay leaf
- 1 cup trimmed green beans, (cut into 1-inch pieces)
- 3 cups turkey meat, (shredded or cubed )
Steps
To a large pot, add the broth and other simmering ingredients. Bring to a boil, then simmer about 1½ hours.
Remove the turkey carcass from the pot with tongs (and discard). Strain the broth through a fine sieve and discard the solids. Transfer the broth to a bowl; cover and set aside. You can also prepare the broth the night before and store it in the refrigerator until the next day.
In a large soup pot, heat the olive oil and then add the garlic cloves, cooking until lightly browned. Add the minced onion, carrot, celery and sweet potatoes. Saute over medium-low heat until softened, about 7 or 8 minutes.
Add the chopped sage to the soup pot along with the turkey broth and the bay leaf. Bring the mixture to a simmer. When the simmering begins, add the green beans and turkey meat to the soup. Bring it back up to a simmer. Simmer for about 5 more minutes, until the sweet potatoes are tender.
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