Removing the fat from the broth you may be tempted to remove the turkey skin before making the broth, but for the best.

How to cook leftover turkey soup. Feel free to use grapeseed oil, vegetable oil, canola oil or coconut oil instead. Season with salt and pepper. Once the rice is close to beign done, add the turkey meat, corn and half and half.

Add salt and pepper to taste and remove the bay leaf. Cover and simmer for 2 hours. You can substitute any neutral cooking oil you like.

Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Cook 2 to 3 minutes, or until onions. Add the water, onion wedges, salt and bay leaves.

Stir in dried thyme and season with salt and pepper to taste. Add the garlic and thyme and cook an additional 2 minutes. Leftover turkey soup is not only a comforting and satisfying meal, but it’s also a great way to repurpose leftovers and reduce food waste.

A filling and hearty turkey soup that is quick to make and it makes a nice change from all the rich indulgent food during the festive season. Web this creamy vegetable, turkey, rice soup is the best leftover turkey soup ever. Add the stock pot/cube and pour hot boiling water up to the max line.

I always keep the recipe on hand for after holiday meals like thanksgiving! Web green beans peas turkey soup in 2 easy steps to make this turkey soup easier, you can make the broth one day, chill it, and finish the soup the next day. Web 3 cloves garlic, minced 1 tablespoon tomato paste 6 cups (48 ounces) lowsodium chicken or turkey broth.