1 hr 55 mins servings:

Turkey soup carrots celery. 1 hr 40 mins total time: Bring the soup to a boil. Web ingredients 1 whole turkey thigh 1 medium white onion, peeled and quartered 2 medium carrots, washed and chopped 2 celery sticks, washed and chopped 2 teaspoons sea salt 1 teaspoon whole black peppercorns 1 teaspoon dried sage 4 pints cold water instructions wash the turkey thigh and put it in to a soup or stock pot.

Bring the water to a boil and then reduce heat. Uncover, add the coconut milk or cream, and stir to combine. Web brown the ground turkey and drain if necessary;

Add the bay, thyme and stock, turn up the heat to bring to a simmer. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until. Web directions in a large kettle, saute onion and celery in butter until tender, about 10 minutes.

This shortcut soup tastes like it’s been cooking all day and has tender pieces of turkey, carrots, onions, celery, and pasta noodles simmered a turkey broth. Whisk in the leftover turkey, rice, seasonings, broth, and water. Web first, sauté diced carrots, celery and onion in olive oil in a big soup pot or saucepan.

Put the bones in a kettle and add any leftover turkey skin. Once the soup is boiling, stir in the uncooked egg noodles. Serve the turkey soup immediately.

Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Add enough broth until soup is desired consistency. 10 jump to nutrition facts with this warm and cozy leftover turkey soup, you can enjoy every last bit of your thanksgiving meal.