Once the “big meal” is over, you will likely be wondering what to do with all those yummy leftovers consisting of turkey and bits of “this and that.” I say, make a big pot of soup of course! When tummies are still full from the lingering effects of heavier Thanksgiving Day dishes, lighter yet satisfying main course meals chock-full of this favorite holiday’s comforting flavors will indeed be a welcome sight.
For more inspiration, check out my Thanksgiving Leftovers Recipe Collection.
If you are planning to do quite a bit of cooking for the holiday, you will be happy to know this delicious meal-in-a pot comes together easily. And talk about frugal as this soup features a rich stock made from your leftover turkey carcass as well as chunks of the turkey meat.
What makes this soup even more budget-friendly is the addition of leftover veggies such as potatoes, carrots, onions, celery, peas and corn combined with hearty and afforable barley. Have other leftover veggies to use? Simply toss them right in as they will certainly further enhance the taste! Although my chosen seasonings are commonly found in most pantries, I invite you to be creative with your own spice combos. ENJOY!
Turkey-Vegetable-Barley Soup
Ingredients
Turkey Stock
- 1 whole leftover turkey carcass cut into pieces to fit stockpot
- Cold water to cover about 10 cups
- 3 stalks celery cut into chunks
- 3 carrots peeled and cut into chunks
- 1 large onion cut into chunks
- 6 sprigs Italian parsley
- 6 sprigs thyme
- 1 large sprig sage
- 2 bay leaves
- 10 whole black peppercorns
Soup
- 6 small red potatoes diced
- 1 large onion diced
- 3 cloves garlic chopped
- 4 carrots peeled and diced
- 2 stalks celery diced
- 4 parsnips peeled and diced
- 1 28 ounce can diced tomatoes, undrained
- 1 15 ounce can chickpeas, rinsed and drained
- 3/4 cup uncooked barley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried sage
- 2 teaspoons kosher salt or as desired
- 1/2 teaspoon freshly ground black pepper or as desired
- About 6 cups leftover cubed turkey in addition to turkey removed from the carcass
- 1 cup frozen garden peas
- 1 cup frozen corn kernels
- 2 cups natural reduced-sodium chicken broth for deeper flavor see MPM Mini-Bites
- Chopped Italian parsley for garnish optional
Instructions
- Place turkey carcass (including neck if you have it) in an 8-quart stockpot; cover with cold water. Bring to a boil. Skim off any foam that rises to the top; discard. Add remaining stock ingredients to pot; bring back to a boil.
- Reduce heat to medium-low; simmer, uncovered for 1 to 1-1/2 hours or until remaining turkey falls off the bones. Strain soup through a fine mesh sieve into another stockpot.
- Separate out turkey and chop. Remove vegetables, (reserving carrots) herbs and bones. Add turkey and carrots to stock.
- Add all soup ingredients (except peas, corn and optional chicken broth) to stock. Bring to a boil.
- Simmer, uncovered for about 1 hour or until vegetables are tender and barley is cooked through.
- Stir in peas and corn; simmer an additional 20 minutes. Taste. If a richer broth if desired, stir in optional chicken broth. Season with additional salt and pepper if needed. If desired, garnish with chopped parsley prior to serving.
Notes
10 Yummy Recipes from After-Thanksgiving Leftovers
LOOK HERE for my complete Thanksgiving Leftovers Recipe Collection.
Coming to the Blog: My Family’s Favorite Latkes with the Best Homemade Applesauce!
Ceeya Next Time!
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