Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.

Turkey and soup. This easy stovetop soup with wild rice is packed with veggies and savory flavor, and is so simple to prepare. Web you can make the most of even the smallest pieces of leftover holiday turkey with this homemade soup. Thai turkey soup thai flavors meet a classic american protein in this bangin’ soup!

Peeled or unpeeled, your choice! Web once you have your turkey stock, you'll need these ingredients for the soup: This is optional, but it’s one of my favorite secrets for a perfect broth soup.

Pour in the hot stock, stir in the turkey and chickpeas and season well. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes. Cook and stir 2 minutes more.

Web don’t toss those giblets. Web how long is leftover turkey soup good for? In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved.

Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil. Remove and chop mushroom stems. To see the full method and ingredient list, check out the recipe.

Soup can be stored in an airtight container in the refrigerator up to four days. If you don't have enough leftover turkey, you can use chicken instead. Pour vegetable, turkey, or chicken broth over the veggies and turkey.