Leftover Turkey Soup Dutch Oven Recipe

Leftover Turkey Soup Dutch Oven Recipe

Turkey soup is a great way to turn your leftovers into a healthy meal that will last all week and making your own stock allows you to monitor the sodium.

Ingredients:
Leftover turkey breast, bone in
1 medium onion, quartered
1 clove garlic, smashed
Bunch of fresh rosemary, thyme and sage
1 tsp whole black peppercorns
2 tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
3 ribs celery, chopped
1 cup white potatoes or your favorite noodle
2 cups cooked turkey meat
2 bay leaves
Salt and Pepper

Add parsley if you like!

Directions:
After removing all the excess meat from the turkey, place the carcass in a 12″ deep Dutch Oven or a 14″ deep Dutch Oven, or if you brake down the carcass you can us a regular dutch oven, along with the onion, garlic, fresh herbs, peppercorns and enough water to cover the mixture by 2 inches. Bring it to a boil and then simmer for 3 hours. Remove and discard all the solids and strain the liquid through a fine-mesh sieve into a large bowl.

Or if you are lazy like I an use Chicken Broth after you clean the carcass off of all the meat and throw the rest away.

In the same Dutch oven heat oil over medium and add the chopped onions, carrots and celery and sauté for 10-15 minutes. While they are cooking, chop the potatoes and turkey meat into bite sized pieces. Add the stock, bay leaves, turkey and potatoes to the Dutch oven and simmer for 30 minutes or until the potatoes are cooked through. Add salt and pepper to taste. Makes 6-8 servings.

Leftover Turkey Soup Dutch Oven Recipe