Leftover turkey soup recipe

Hi everyone the only thing I have left over from our thanksgiving feast is just the plain white turkey meat.  I would love to make some soup with it.  Do you have any recipes?

No soup recipe but have you thought about turkey pot pie?  Pretty simple really.  Just use your favorite pie pastry in the tube, some gravy, veggies of choice such as peas, carrots, potatoes, touch of flour, some salt and pepper.  Put it in a large or small pie pan and let it rip until the pastry is nice and brown.
 
Make several and they freeze well.
 
Paul E. Smith
Knoxville, TN

Here's one using the Carcass. It would also work with just the meat. Just skip the "Strain and Skim" part .
Hearty Turkey Soup
INGREDIENTS:
1/2 picked over turkey carcass
6 cups water
3/4 cup chopped celery
2-1/2 carrots
1/2 yellow onion, cut into wedges
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 cube chicken bouillon
1/2 bay leaf
3 tablespoons all-purpose flour
1/4 cup milk
1/2 small rutabaga, cubed
1/4 teaspoon ground black pepper
3/4 pound cooked turkey, cubed
 
DIRECTIONS:
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot.
Bring to boiling. Lower heat and cover.
Simmer for 1 1/2 hours.
Strain stock, and discard solids.
Skim off fat using ladle or fat separator.
Pick meat off bones when cooled.
Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid.
Shake to combine.
Pour stock into pot. Bring to simmering.
Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots.
Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots.
Simmer 20 minutes, or until vegetables are tender.
Add Turkey meat and heat until the meat is warm      
 

Check out:
 
http://simplyrecipes.com/recipes/chipotle_turkey_pozole/
 
I love Elise's Blog.....every recipe I've tried from her site has been excellent. I'll be making this Turkey Pasole tonight for dinner!

White meat doesn't have the flavor to produce a flavorful soup.
 
Make a good vegetable soup or lentil soup and just add in the turkey if you want to use it in a soup.
 
 
As for using the carcass:
 
Roasting the carcass with some vegetables first will give you an even tastier soup.

When I make turkey soup after Thanksgiving-I even throw in the gravy. It adds a nice depth to it, and imparts a turkey taste.Any vegetables you want, noodles should you choose to. The great thing about soup is you can do your own thing, to a point I guess.

My Pasole is simmering away........I can't wait!
 
Ann,
 
I always toss some gravy in with my soups if I have it.....
 
Mar,
 
I have the thigh and leg bones left.....I have a bag of lentils somewhere.....I love leftovers!

I always make turkey-mushroom-barley soup with my carcass and scraps of the leftover meat - just simmer the carcass in water to cover with some onion skins (yes, the skins, they have good flavor and the broth good color) celery leaves, roughly chopped up carrots, some whole unpeeled garlic cloves.  Simmer for serveral hours, strain out all the solids and add barley, lots of sauteed mushrooms and onions, and turkey scraps, plus some prettily diced carrots, and celery to the broth.  Simmer at least an hour until the barley is soft.  Never have any leftovers!
 
As far as just the white meat goes, if you don't use it in the soup or for sandwiches, turkey tetrazzini is always good, or turkey divan.  They both really need white meat.

We usually have turkey gumbo the day after - I simmered the carcass and removed the meat - strained the broth and refrigerated all.  The next day I decided to make Turkey & Wild Rice Soup instead.  Skimmed the fat from the broth, heated it and added chopped celery, carrots and onions.  Added a box of Zatarain's Long Grain & Wild Rice - simmered for 30 minutes - added the leftover chopped turkey - some Cavender's and fresh chopped parsley. 

Last year I  simmered some veggies (carrot, onion, celery) in low sodium chicken broth, water, and the leftover gravy until the veggies were soft, added the leftover meat, some peas, and a packet of turkey gravy mix (McCormick or the like). Then made some Bisquick dumplings to throw on top after it had heated through and simmered for a little while. Quick and easy, and everybody seemed to like it.

Not really a turkey soup recipe but a great turkey leftover recipe
 
Turkey Tetrazzini
1 1/2 cups chopped onions
7 tablespoons butter, divided
1 teaspoon minced garlic
1 pound white mushrooms ends trimmed, sliced
1 1/2 teaspoons Seasoned Salt or Cajunshake
1/2 teaspoon freshly chopped thyme leaves
1/4 cup flour  
1/4 cup dry white wine or sherry
2 cups chicken stock (homemade is best but canned is good too)
1 3/4 cups HEAVY CREAM 16 ounces wide egg noodles
1 1/2 pound cubed or bite-size turkey
1 tablespoon freshly chopped parsley
1 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan
1 sleeve ritz crackers crushed

Directions

Saute the onions in 6 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.
 
Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, seasoned salt or cajunshake , and thyme and cook
 
Stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
 
Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
 
Add the heavy cream and bring to a boil.
 
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
 
Drain in a colander and set aside.
 
Butter a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
 
When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined.
 
Transfer to the prepared casserole and top with the cracker crumbs.
 
Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
 
This is on my menu for the upcoming SNOW we are about to get, and also on my Christmas Eve menu, it is a dish I look forward to each and every year when there is left over smoked turkey.

As for turkey soup
 
Turkey scraps
Chicken broth
liquid smoke
worcestershire sauce
frozen peas
frozen corn
frozen green beans
canned diced tomatoes
red potatoes
onion
apple cider vinegar
 
 
I throw things in a pot and just sort of guess at the amounts I eyeball it and adjust the flavor as needed.  You can add rice or noodles to this recipe and it comes out wonderful everytime.
 
In fact I have 5 gallon ziplocks of it in my freezer right now, and a carcass for a 14lb smoked turkey and a 26 lb smoked turkey.
 
I am going to have TONS of broth for soup.
 

I have a sort of related story:
 
Besides giving my mother my set of keys because she lost hers,  I visited with my mother today to pick up a couple of things she brought home from our Thanksgiving dinner in the desert.
 
She was eating some homemade soup.  However, it wasn't any that I had made her.  I should have realized right then that something was wrong because I'm the only one who makes her soup and it did not look like any I had ever given her.
 
As she was eating it she kept repeating, "Whoever made this soup, it's extremely salty!  VERY SALTY"
 
After thinking a split second I realized what she was eating.
 
What I was there to pick up was a big jar of drippings and vegetables from under the turkey. 
 
I was going to make some soup with it!

That's exactly what we're going to attempt to have for dinner tonight, Mar!
 
When I cooked the turkey I placed a pan of low-sodium stock, vegetables, giblets, and the neck underneath to catch the drippings and simmer into a kind of super-stock to use as the gravy base.  We didn't use all of it so this morning my wife's putting some in the crockpot along with turkey, more vegetables, and potatoes and we'll see what we have after a day of cooking.
 
Brad

I've also done that when roasting a chicken.  It really does make a good base for a soup.

It turned out pretty good.  She used quartered Yukon Gold potatoes so while they were tender they didn't get overly mushy, and she cut the carrots and celery into big pieces so they were easy for me to avoid.  Some thinly sliced mushrooms would've been a nice addition.
 
Brad

I checked the refrigerator when I got home and I was out of carrots and celery.
 
Off to the market today!