Leftover Turkey Alphabet Soup
A quick and easy soup for the whole family. Use up your Thanksgiving turkey remains with this tasty, classic recipe.
Servings 6
Calories 333kcal
Ingredients
- 1 large onion chopped
- 3 stalks celery chopped
- 4 carrots chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 8 cups homemade turkey or chicken stocks (can use storebought)
- 2 bay leaves
- 3 cups diced leftover turkey meat (preferably breast meat)
- 1 cup mini alphabet pasta (or pastini, orzo or fine egg noodles)
- ¼ cup fresh parsley chopped
Instructions
- Place a large dutch oven over medium high heat. Add 1 tablespoon olive oil and when the oil is hot, stir in 1 large onion, chopped 3 stalks celery, chopped 4 carrots, peeled and chopped and ½ teaspoon kosher salt. Cook for 2-3 minutes until the vegetables start to get tender and the onions and celery look translucent.
- Stir in 8 cups homemade turkey or chicken stocks and 2 bay leaves. Heat to boiling. Reduce heat to a low simmer and cook for 10 minutes with the lid resting askew on the pot.
- Stir in the 3 cups diced leftover turkey meat and 1 cup mini alphabet pasta or other pasta and return the heat to a rapid simmer, stirring occasionally. Cook until the pasta is just al dente and remove from heat. The pasta will continue to absorb the broth. Stir in ¼ cup fresh parsley. Serve.
Notes
This is really good with homemade popovers.
Nutrition
Calories: 333kcal | Carbohydrates: 36g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 761mg | Potassium: 732mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7044IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg