Leftover Turkey Soup (Slow Cooker)

Name: Leftover Turkey Soup (Slow Cooker)
Prep time: 20 min
Total time: 620 min
Yield: 8
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; 1 can (10.75 ounces) condensed cream of mushroom soup (Optional)

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Leftover Turkey Soup (Slow Cooker)

Thanksgiving has come and gone, and now you find yourself with a fridge full of leftover turkey. Don’t let it go to waste! With a little creativity and a trusty slow cooker, you can transform those leftover turkey scraps into a delicious and hearty soup that will warm your soul.

Why opt for a slow cooker?

Using a slow cooker for this recipe is a game-changer. It allows you to throw everything in and let it simmer all day, resulting in a soup that is bursting with flavor. Plus, it’s incredibly convenient. You can set it and forget it, allowing you to tackle other tasks or simply relax while the slow cooker does all the work.

What ingredients do you need?

Before we dive into the details, let’s talk about the basic ingredients you’ll need for this leftover turkey soup. You’ll need your leftover turkey, of course, along with some aromatic vegetables like onions, carrots, and celery. A combination of herbs and spices, such as thyme, rosemary, and garlic, will enhance the flavor profile. Finally, don’t forget about the broth and any additional vegetables or pasta you want to add.

How do you make the soup?

Start by saut√©ing the onions, carrots, and celery in a bit of olive oil until they’re tender and fragrant. This step helps to bring out their natural sweetness and adds depth to the soup. Next, add in the leftover turkey, herbs, and spices, allowing them to mingle and infuse the soup with their flavors.

Once the ingredients are well combined, it’s time to add the broth. You can use chicken or vegetable broth, depending on your preference. Pour it over the turkey and vegetables, making sure they’re fully submerged. Then, cover the slow cooker and set it to low heat. Let it simmer for several hours, allowing the flavors to meld together and the turkey to become tender.

During the last hour of cooking, you can add in any additional vegetables or pasta you’d like. This is a great opportunity to use up any leftover veggies from Thanksgiving dinner or to add some noodles for a heartier soup. Just toss them into the slow cooker and let them cook until they’re tender.

Why is this soup so comforting?

There’s something undeniably comforting about a warm bowl of soup. It’s like a hug for your taste buds, soothing and nourishing. The slow cooker method used in this recipe takes that comfort to the next level. As the soup simmers away, the flavors intensify, creating a rich and satisfying broth. The tender turkey and vegetables add a comforting texture, making each spoonful a delight.

Can you freeze the leftovers?

Absolutely! This leftover turkey soup freezes beautifully, allowing you to enjoy it long after Thanksgiving is over. Just portion it out into individual containers or freezer bags and pop them in the freezer. When you’re in need of a quick and easy meal, simply thaw and reheat. It’s like having Thanksgiving dinner all over again!

What are some variations you can try?

This leftover turkey soup is incredibly versatile, so feel free to get creative with it. If you’re in the mood for a heartier soup, try adding some cooked rice or quinoa. For a burst of freshness, squeeze some lemon juice over your bowl before digging in. You can even top it off with a dollop of sour cream or a sprinkle of grated cheese for added indulgence.

Are you ready to transform your leftover turkey into a delicious and comforting soup? Grab your slow cooker and get cooking! This recipe is the perfect way to make the most of your Thanksgiving leftovers while treating yourself to a bowl of pure comfort.

Frequently Asked Questions

1. Can I use chicken instead of turkey?

Yes, you can easily substitute chicken for turkey in this recipe. The flavors will still be delicious!

2. Can I make this soup on the stovetop instead of using a slow cooker?

Definitely! Simply follow the same steps but simmer the soup on the stovetop over low heat for a few hours instead.

3. Can I add other vegetables to the soup?

Absolutely! Feel free to add any vegetables you like. It’s a great way to use up leftover veggies from your Thanksgiving feast.

4. How long does the soup need to cook?

It’s best to let the soup simmer in the slow cooker for at least 6-8 hours on low heat to allow the flavors to develop fully.

5. Can I add noodles to the soup?

Yes, adding noodles is a great way to make the soup heartier. Just add them during the last hour of cooking.

6. Can I freeze the soup?

Definitely! Portion out the soup into individual containers or freezer bags and freeze for up to 3 months.

7. Can I make this soup vegan?

Yes, you can easily make this soup vegan by using vegetable broth and omitting the turkey. Add extra veggies or tofu for protein.

8. Can I double the recipe?

Absolutely! If you have a larger slow cooker, feel free to double the ingredients to make a bigger batch of soup.

Leftover Turkey Soup (Slow Cooker)

Prep20 min

Total10 hr 20 min

Servings8

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
1 can (10.75 ounces) condensed cream of mushroom soup (Optional)

In a slow cooker, combine chicken broth, turkey carcass, quartered onions, halved carrots, halved celery, and bay leaves.
Cook on High setting for 4 hours.
Carefully strain the broth, discarding the solids, and transfer it to a separate bowl. Rinse the slow cooker.
Pour the strained broth back into the slow cooker and add chopped carrots, chopped celery, and chopped onion.
Cook on Low setting for 3 hours.
After 3 hours, add penne pasta to the slow cooker and cook for an additional 2 1/2 hours.
Mix in the turkey meat and cream of mushroom soup into the soup and cook for another 30 minutes.
If preferred, you can adapt this recipe for the stove top by sautéing the veggies before adding them to the broth.
It is recommended to mince the onion and celery, while cutting the carrots and turkey meat into larger bite-sized pieces.
Please note that the nutrition data provided includes the full amount of the carcass and vegetables used in the broth. The actual amount consumed may vary.