Leftover Turkey Soup
A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!
Ingredients
- 2 quarts chicken broth
- 1 turkey carcass skin and meat removed
- 1 onion quartered
- 2 carrots halved lengthwise
- 3 celery stalks halved lengthwise
- 2 bay leaves
- 1 cup chopped carrots
- ⅓ cup chopped celery
- ¼ cup chopped onion
- 2 cups penne pasta
- 3 cups chopped cooked turkey
- 10.75 ounce can condensed cream of mushroom soup Optional
Instructions
- Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
- Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
- Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
- Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
- Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
Notes
Cook’s Note
This recipe can be adapted for the stovetop with a shorter cook time; sauté the veggies before adding them to the broth.
Although I prefer the onion and celery to be minced, the carrots and turkey meat should be cut into larger bite-sized pieces.