Looking for a delicious way to use your leftover Thanksgiving turkey? Here's how to make a delicious and easy turkey soup using leftover turkey. Transform your leftover turkey tonight!
8cupsbrothhomemade turkey broth, chicken or vegetable
1bay leaf
¼cupuncooked rice
Parmesan cheese rindabout 2x2 inch piece (*see note)
Kosher salt and freshly cracked black pepperto taste
Fresh chopped parsley and lemon wedges and crackers for serving
Instructions
Heat the oil in a large dutch oven (or heavy pot) over medium heat. Add carrots, celery, and onion, and cook until tender, about 7-10 minutes.
Stir in the garlic and thyme and cook for one minute or until fragrant.
Add in the turkey, and pour in the broth. Toss in a bay leaf and bring the pot to a boil. Reduce the heat and simmer the soup covered until the veggies are tender about 30 minutes.
Add in the rice and parmesan rind (if using) and continue to simmer, low, for 20 minutes or until the rice is tender.
Remove the bay leaf and the parmesan rind, and season the soup to taste.
Ladle into bowls and serve with parsley, lemon wedges, and saltine crackers.
Notes
I recommend simmering this soup for 1 hour. (the longer, the better).
You can omit a parmesan cheese rind if you do not have it. The rind does bring a lot of extra flavor, though. You could always stir a ¼ cup of grated parmesan cheese into the soup before serving.
Use ¼ teaspoon dried thyme instead of fresh.
Substitute egg noodles or any pasta for the rice. Adjust the soup's cooking time based on the time needed to cook the egg noodles or pasta - refer to the package instructions.
Using cooked rice is faster. If using cooked rice, you do not need to simmer the soup longer than 30 minutes.
Calories are calculated using rice and parmesan cheese rind only. See our Policies & Disclaimers page for more info.
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