How to Make Leftover Turkey Soup (Slow Cooker) - A Step-by-Step Guide

As Thanksgiving approaches, many of us look forward to the delicious feast of turkey, stuffing, and all the trimmings. But what happens when the big meal is over and you're left with a mountain of leftovers? Sure, you can make endless sandwiches, but why not put those leftovers to good use and create a hearty and comforting soup?

This Leftover Turkey Soup (Slow Cooker) recipe is the perfect way to make the most of your Thanksgiving leftovers. It's easy to prepare and requires minimal ...

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Ingredients

  • 2 quarts chicken broth
  • 1 turkey carcass, skin and meat removed
  • 1 onion, quartered
  • 2 carrots, halved lengthwise
  • 3 celery stalks, halved lengthwise
  • 2 bay leaves
  • 1 cup chopped carrots
  • ⅓ cup chopped celery
  • ¼ cup chopped onion
  • 2 cups penne pasta
  • 3 cups chopped cooked turkey
  • 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 10 hrs
  • Total Time: 10 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
  • Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
  • Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
  • Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
  • Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
  • Nutrition

    1877 cal.

    • Total Fat: 141g
    • Saturated Fat: 37g
    • Cholesterol: 426mg
    • Sodium: 1542mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 93g
    • Vitamin C: 8mg
    • Calcium: 213mg
    • Iron: 9mg
    • Potassium: 1281mg