Stir once more and ladle soup into bowls.

Leftover turkey meat soup. Cook for about 8 minutes more until the noodles are tender. Web place the turkey carcass into a large pot with water and lemon juice. Saute until soft and golden, then add it to the soup pot.

Add the noodles, turkey, thyme, garlic powder, salt, and pepper. Web fill a casserole dish with leftover roast turkey, gravy, and mixed vegetables, and lay a buttery dough over the top. Add the broth, rice, salt and pepper.

Feel free to use turkey or chicken stock to create the base of the soup. Add broth, turkey, bay leaves and thyme, and stir to combine. It not only uses up the leftover turkey meat, but also any vegetables and herbs you may have left from the big day.

This is loaded with onion, carrots, celery, and peas. Add the noodles, meat from the bones that you set aside earlier, and peas and bring to a boil again. Web day one is the day for turkey sandwiches and plates of reheated dinner.

Web 1/4 cup coarsely chopped fresh parsley leaves. A hearty and wholesome soup prepared with fresh root vegetables, rice, and leftover turkey breast meat. Bring to a gentle simmer and lower the heat low.

It’s fast to make in only 20 minutes and incredibly hearty filled with veggies, turkey and noodles. Aromatic vegetables slowly sautéed down are the critical way to start any soup, this one included! I chose the classic mirepoix mix of carrots, celery, onion, and garlic, which give flavor and umph of the dish.