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turkey soup with veggies, orzo, turkey and stuffing croutons.
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4.92 from 12 votes

Leftover Turkey Soup with Stuffing Croutons

The day after Thanksgiving, I give myself one last push to make this leftover turkey soup, packed with veggies and noodles and topped with croutons made from savory leftover stuffing. So worth it!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings (change as needed): 6
Author: Cheryl Avrich
US Measures - Metric

Ingredients

For the Basic Soup

  • bones from leftover cooked turkey, broken up wings, legs, back etc (with skin is good)
  • 3 celery ribs, diced
  • 4 carrots, peeled and diced
  • 1 onion, peeled
  • 1 garlic clove, peeled
  • handful of fresh parsley
  • 2 bay leaves
  • sprinkle of thyme or a few fresh sprigs
  • 6 peppercorns
  • water or chicken broth to cover bones and veggies about 8 cups, broth will make a richer soup
  • salt to taste (don't add salt initially if turkey has been brined)

Enhancements for finishing soup

  • 1 cup leftover turkey meat, cut into bite size pieces
  • 3 cups fresh baby spinach (or 1 cup frozen, microwaved for 2 minutes and drained)
  • 1 cup cooked noodles (from 1/2 cup/70 grams dry) (I use orzo or fine egg soup noodles)

Stuffing Croutons

  • 1 cup leftover stuffing
  • 1 tablespoon olive oil or melted butter
US Measures - Metric

Instructions

  • HEAT OVEN TO 425F/218C to make croutons. Line a baking sheet with parchment paper.
  • SIMMER SOUP: In a large pot, add turkey bones, onion, celery, carrots, garlic, seasonings and parsley. Add just enough water or broth to cover all ingredients (about 8 cups/2 liters of broth). Heat to boiling, then lower heat to medium low. Cover partially and simmer for about an hour. Taste. If depth of flavor is not there yet, see Note 1. Adjust seasonings with salt and fresh herbs if desired. Strain soup through a sieve, reserving carrots and celery. Place back into pot. Taste and adjust seasonings, adding salt .
  • MAKE CROUTONS: While soup is simmering, place the stuffing in a single layer on a foil or parchment lined pan. Drizzle oil on stuffing and toss to cover evenly. Bake stuffing croutons for about 12 minutes, shaking halfway through, until golden brown and crispy. Watch they don't burn. If stuffing pieces are very small, you might need less time.
  • ASSEMBLE SOUP: Combine broth, carrots, celery, noodles and turkey in the pot and heat to medium. Add spinach if using and stir until wilted for a minute. Ladle into individual bowls and top with a few tablespoons of stuffing croutons.

Notes

Exact measurements for vegetables and croutons are not important. Use more or less - or whatever you have on hand.
  1. To enhance broth flavor/depth: The trick to a rich turkey soup is the ratio of turkey bones to water or broth. So don't put in too much water - just enough to cover the veggies and bones. If you find the soup is not flavorful enough, cook it longer (uncovered) for another 15-30 minutes. Or add a can of undiluted chicken broth e.g. Campbells or chicken bouillon cubes.
  2. Make Ahead:
    • The soup can be made up to 3-4 days ahead and kept in the fridge in an airtight container.
    • The stuffing croutons have to be kept in the fridge so it's best not to bake them ahead as they will become soft in the fridge.
    • Reheat the soup in the pot or microwave and make the stuffing croutons while you are reheating the soup.
    • The soup can be frozen for up to 3 months, but the noodles will get quite soft (I don't mind that). Defrost before reheating.
 
Nutrition values are estimates. 
Calories: 201kcal | Carbohydrates: 21g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 1763mg | Potassium: 594mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8533IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 2mg