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–+ servings
5 from 1 vote

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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 5
Calories: 555kcal

Ingredients

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

Instructions

  • Wash carrots, asparagus, and celery
  • Dice onion
  • 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
    Carrots celery and onions cooking in red cast iron pot
  • Continue to cook over medium heat
  • Add in the turkey meat
  • Add stock and the asparagus
  • Simmer over medium heat for 1-2 hours with the lid on, stirring occasionally
  • Prepare the pasta in a separate pot and add to your soup when it’s nearly done
  • Add salt and pepper to taste
  • Garnish the filled bowls with the Parmesan cheese

Nutrition

Calories: 555kcal | Carbohydrates: 55g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 710mg | Potassium: 963mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8406IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 3mg