My favorite way to use up leftover turkey is to make a delicious pot of turkey soup. This is also a great way to clean out your refrigerator!
To make the best tasting soup, make your own stock, it's easy! Bones make a rich, flavorful stock; use the leftover turkey carcass along with any leftover turkey meat along with an onion, a few stalks of celery, some garlic, herbs, and anything else you find in your refrigerator and let it simmer on low covered with water for a few hours. Then toss out the bones and vegetables, reserve the turkey and start your soup. There are no exact measurements, use whatever is in your refrigerator, or of course you can use canned stock or broth instead.
And yes, you can do this with chicken too!
Some other ideas for leftover turkey, try Skinny Turkey Cuban Sandwich, or Baked Turkey Croquettes, delicious topped with leftover gravy!
Leftover Turkey Noodle Soup
Servings: 4 • Size: about 1 3/4 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 131.2 • Fat: 0.4 g • Carbs: 25.3 • Fiber: 4.6 • Protein: 5.2 g • Sugar: 2.4
Sodium: 57.1 mg (without salt based on homemade stock)
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- salt to taste
- freshly ground black pepper
- 1/4 cup chopped parsley
- 3 oz uncooked Ronzoni Smart Taste egg noodles
- 2 cups leftover shredded turkey (about 8 ounces)
Fill a large saucepan with homemade turkey stock (or canned). Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.
Discard bay leaf and serve.