Day-After Turkey Soup

Day After Turkey Soup

What is better after you have had all those turkey sandwiches? Soup of course!
I made a Day-After Turkey Eggs Benedict for breakfast (sorry I did not take pics of it, but it tasted awesome, I will make sure to post it next time). There was plenty of turkey meat left to make this simple but yummy soup this year with the leftover Thanksgiving turkey.
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Course Dinner, Lunch, Main Course
Cuisine American

Ingredients
  

  • Leftover Turkey picked clean of bones and skin
  • 2 Quarts Chicken or Turkey Stock I used both
  • 4 Carrots peeled and diced
  • 2 Celery with stalks
  • 1 Onion diced
  • 5-6 Asparagus cut
  • 8 Oz. Small Pasta Shells cooked separately
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Parmesan Cheese
  • Salt and Pepper to taste

Instructions
 

  • Add the olive oil to a large stock pot
  • Add in the onion (cook on low to sweat them)
  • Once the onion is starting to glisten add in the celery and carrots
  • Continue to cook over medium heat
  • Add in the turkey meat
  • The stock and the asparagus
  • Simmer over medium heat for 1-2 hours with the lid on, stirring occasionally
  • Prepare the pasta in a separate pan and add to your soup when it’s nearly done
  • Add salt and pepper to taste
  • Garnish the filled bowls with the Parmesan cheese
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