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Turkey Soup

Any leftovers can be made into a terrific soup for your next day meal. Add what you have on hand, vegetables, rice or pasta and enjoy a warm and healthful dish.
Course Soup
Cuisine American-Greek
Keyword homemade, soup, turkey
Author Mary Papoulias-Platis

Ingredients

Broth

  • 1 leftover turkey carcass, cleaned of most of the meat. Cut into pieces.
  • 1 bay leaf
  • 1/2 onion
  • 3-4 peppercorns
  • 2 celery
  • 3 carrots
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Soup

  • 6-8 cups turkey broth, chicken broth or vegetable
  • 3-4 carrots, peeled and chopped into 1/2 inch pieces.
  • 2 stalks celery, chopped
  • 1 onion chopped
  • 1/2 cup fresh or frozen corn
  • 1/2 cup fresh or frozen peas
  • 1 or more of the turkey meat torn into small pieces
  • 1/4 cup tomato sauce
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup orzo, rice or noodles

Instructions

For Broth

  1. In a large dutch oven place the carcass in the pot with water to cover one inch above the bones.
  2. Add the remainder ingredients and bring to a boil, reduce heat and simmer for a couple of hours.
  3. Remove from the oven and cool. Pour and strain the broth through a sieve into a big bowl.
  4. Discard the bones and cooked pieces. Cool broth.

Soup

  1. In a large soup pot saute onions, carrots, and celery with olive oil until onions are soft.
  2. Add the broth and all the remaining ingredients except the turkey and orzo.
  3. Bring to a boil and reduce the heat to a simmer and cook until carrots are tender around 10-15 minutes. Add the turkey, orzo, frozen corn, and frozen peas and simmer for 20 minutes. Test to see if orzo is done.
  4. You may need to add more broth or water if the soup is too thick.
  5. Taste for salt and pepper.