How to Make Leftover Turkey Soup- An Easy Turkey Sandwich Substitute

Leftover Turkey Soup: A Post-Thanksgiving Tradition

Leftover Turkey Soup Total Cook Time: 1-hour 30min  Servings: Varies Based on Bird Size.

Completed Leftover Turkey Soup - sub chicken with extra noodles

Turkey “sammies” are craveable all year long, no doubt. Still, after you deconstruct your leftover turkey into a savory, satisfying, soothing, and soulful soup, you may begin to think that turkey sammies are for the birds?!

My idea for deconstructed leftover turkey soup came from my grandma Jan. Her foundation of the culinary arts is literally basted and steeped in southern goodness. She boils the turkey carcass down to make a few gallons of broth, which she utilizes and freezes for future recipes throughout the year. After tasting the broth, I had an outside-the-box idea. Now, leftover turkey soup is as much a tradition in our family as Thanksgiving turkey itself!

Soup Ingredients:

1 leftover turkey (bones and all)
1 ½ cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 onion, peeled and diced
2 bay leaves (dried from the Growing Dome)
1 tbsp chicken or poultry seasoning
2 ½ quarts organic chicken broth
Himalayan pink salt, to taste
ground black pepper, to taste
2 cups spiral egg noodles or rice, uncooked
16 oz. green peas (from your Growing Dome or 1 package frozen)
2 or more fresh, whole cloves of garlic
big dash of fresh sage, thyme, or your choice of herbs from your Growing Dome greenhouse

Ingredients for leftover turkey soup laid out and ready for cooking. This photo substitutes chicken for turkey.

*If you are a family of two or not a turkey lover, this recipe can also be made with a small rotisserie chicken.

Leftover Turkey Soup Instructions:

Cooking leftover turkey soup in a pot. Demonstrating how much liquid to add for a proper soup
This is not enough liquid be sure to cover everything
  1. Starting with the Basics: Place the whole leftover turkey (bones and all) in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, herbs, and chicken or turkey broth. I use peas, celery, carrots, garlic, herbs, and other harvestable crops from the Growing Dome. You may have more herbs and veggies that you are growing; feel free to toss those in as well.
  2. Pour in additional water if necessary, ensuring all base ingredients are submerged. Set your stove to medium and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and let it simmer for about an hour. Make sure to skim off any fat or foam as needed.
  3. Deconstructing the Turkey: After simmering, remove the turkey and bones from the pot. Extract any lingering meat and add it back into the pot, discarding the bones and skin.
  4. Finishing Touches: Season your soup with garlic salt, pink salt, and fresh pepper. Introduce the noodles and raise the heat to medium-high until boiling. Reduce the heat to medium and let it simmer for another 15 minutes.
  5. Add in the green peas and continue cooking until the pasta reaches an al dente texture, which should take about 10 more minutes. Potentially less if you used egg noodles.
  6. Serving: Adjust the seasonings to your preference. And for the perfect ending to your meal, enjoy it with a slice of leftover pumpkin pie. Embrace the warmth and coziness of the season, and perhaps even indulge in a post-meal nap!

Recipe By: Kesy Curtis

leftover turkey soup made with turkey not chciken

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author avatar
Kesy Curtis
Growing Spaces has given me a different perspective on my life, my health, and has exponentially increased my quality of life.

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