Hey friends!
The holiday season is here, and I’ve got something special for you!
Ever wondered what to do with those leftover turkey bits? I have the perfect solution: Christmas turkey soup!
It’s warm, cozy, and full of festive flavors.
Great for chilly evenings or when you want a taste of the holidays.
Let’s dive in and make some magic in the kitchen!
Possible Ingredient Alternatives
Turkey bones can be replaced with chicken bones or a mixture of chicken and beef bones for a different flavor profile. This substitution works well if you don’t have leftover turkey or want to make the soup outside of the holiday season. Adjust cooking time as needed to extract maximum flavor.
For a vegetarian option, substitute the turkey broth with vegetable broth and replace the turkey meat with a plant-based protein like firm tofu or seitan. These alternatives provide similar texture and protein content. Season well to mimic the savory flavor of turkey.
Egg noodles can be swapped for other pasta shapes, rice, or gluten-free alternatives like quinoa or buckwheat noodles. These options accommodate various dietary needs while still providing a hearty, comforting element to the soup. Adjust cooking times according to the chosen substitute’s requirements.
| Preparation Time | 15-20 minutes |
| Cooking Time | 480-600 minutes |
| Total Time | 495-620 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 20-25 g
- Carbohydrates: 40-45 g
Ingredients
- Bones from your roasted turkey
- 1 teaspoon olive oil
- 1 medium onion, minced
- 3 large carrots, chopped
- 4 stalks of celery, chopped
- 6 cups turkey broth
- 3 cups leftover turkey meat (refer to notes)
- Salt, to taste
- Optional: cooked egg noodles
Step 1: Prepare the Turkey and Stock
Remove all the meat from the turkey and reserve 3 cups for the soup.
Ensure any stuffing cooked in the turkey is completely removed.
Break the roast turkey into 3 or 4 smaller pieces that will fit into your largest pot.
Fill the pot with cold water until the water level is about 2 inches above the bones.
Slowly bring the pot almost to a boil, then reduce the heat so it’s just barely simmering, allowing the water to move slightly with a few bubbles rising.
Let this cook uncovered for 8-10 hours.
If you prefer, consider using a crockpot for this step.
Step 2: Strain and Store the Turkey Stock
After simmering, strain the turkey stock through a colander into a large bowl, discarding the bones.
For a clearer stock, strain it again through a fine-mesh sieve.
You can use the stock immediately for the soup or store it by cooling and refrigerating for up to 3 days or freezing for up to 3 months.
Step 3: Sauté Vegetables
In a large pot, heat olive oil over medium-high heat.
Add the chopped onion and cook for about 5 minutes until softened.
Then add the chopped carrots and cook until they begin to brown slightly, approximately 5 more minutes.
Step 4: Cook the Soup
Add the chopped celery, prepared turkey stock, and reserved turkey meat to the pot with the sautéed vegetables.
Bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer for about 5 minutes or until the carrots and celery have softened.
Season the soup generously with sea salt to taste.
Step 5: Serve the Soup
If using egg noodles, prepare them separately and add the cooked noodles to your serving bowl.
Ladle the hot soup over the noodles and garnish with a little sprinkle of parsley for added flavor and color.
Enjoy your hearty turkey soup!
