Ingredients
- Leftover turkey: a leg, a thigh, and half of a breast (or more)
- 20 cups water
- 2 tsp. chicken soup base per cup of water. Follow label directions first. You can add more to your taste when the soup is done.
- David’s Recommendation: Gia Russia brand
- 2 lbs. carrots
- 2 large, sweet onions
- 1 bunch celery
- 1 stick butter
- 3/4 cup of finely chopped fresh parsley
- 3 large cloves garlic, minced
- 1 Tbsp. dried, minced garlic
- 1 Tbsp. garlic powder
- 1 Tbsp. dried, minced onion
- 1 Tbsp. onion powder
Cooking Instructions
- Dice the onion to medium size, cut carrots and celery about ¼” thick and place all in a large soup pot. Don’t forget to chop up and add the leaves from the celery.
- Cut up the stick of butter and add it to the pot. Place the pot over medium heat to begin cooking.
- While the vegetables sauté, prepare the chicken broth by adding the soup base to hot water to dissolve it. (Taste testing is helpful, at this point, because the veggies are better if the broth is full strength during cooking.) Add the broth to the pot when it is ready.
- Add fresh garlic, parsley, and the rest of the spices to the pot, and simmer on low until the vegetables are tender.
- While the soup is simmering, dice the turkey in about ½” cubes.
- Add the turkey at the end, when the soup is done, to avoid overcooking it.
- Add more soup base as needed.
- Serve over fine egg noodles.
If you enjoyed this recipe for our delicious leftover turkey soup, give us a follow and share with a friend!
Recipe courtesy of my uncle, David Popp. “For Nancy”
Hayyy Farms 