Left with loads of turkey after the holidays? Save that carcass for this delicious leftover turkey soup recipe, that will become your family’s newest tradition.
1. Cut the Vegetables and Transfer the Carcass to the Pot
Cut carrots, celery, onion, and tomatoes. Chop flathead parsley. Set aside.
Transfer the carcass from the refrigerator to a Dutch oven or a large roasting pot. Add vegetables to the pot.
2. Fill the Pot with Water and Bring to Boil
Fill the pot with water, nearly covering the entire carcass.
Place the Dutch oven or large roasting pot on the stovetop at high heat. Bring to boil.
3. Sprinkle in Spices and Herbs
Add fresh flathead parsley (and other desired herbs), bay leaves, onion powder, garlic powder, sea salt and fresh ground pepper.
4. Cover the Pot and Lower the Heat
Once the water begins to boil, cover the pot with its lid and lower the heat to low.
5. Let it Simmer Away…
Allow it to cook for 3 hours before removing the lid. After 3 hours, remove the lid to stir. Cover the pot with its lid for an additional hour. Remove lid for the last hour to reduce the liquid.
6. Strain the Liquid
After 4.5 to 5 hours, the broth should be fully developed. Use a slotted spoon or a large sieve to remove the solid contents, leaving only the broth. You will be left with 7 to 8 cups of broth. You may use the entire amount of broth to make a soup. Alternatively, you may freeze a portion of the broth for later.
7. Add Carrots and Other Desired Vegetables
Chop the leftover turkey, carrots (and other vegetables) for the soup. Set aside.
Add carrots (and other vegetables). Raise the heat on the stovetop to medium-high. Allow vegetables to cook for 5-7 minutes or until vegetables are easy to fork through.
8. Add Frozen Peas and Chopped Turkey
Add frozen peas and chopped turkey to the soup.
Cook for an additional 2 minutes.
9. Let's Plate
Spoon soup into large bowls and garnish with fresh herbs including flathead parsley or fresh dill.