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.
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
Tried this recipe?Let us know how it was!