THANKSGIVING SOUP RECIPES RECIPES

Name: Leftover Thanksgiving Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 celery ribs, sliced; 1 carrot, sliced; 1 cup chopped onion; 1/4 cup butter; 3 (14 ounce) cans chicken broth; 2 cups water; 1 teaspoon garlic powder; 1/2 teaspoon thyme; 3 cups cooked turkey; 1 (12 ounce) jar turkey gravy; 1/4 cup left over prepared stuffing; 1/4 cup left over mashed potatoes; 2 tablespoons cranberry sauce (the jellied kind); 1 cup pearl barley

LEFTOVER THANKSGIVING SOUP RECIPE - FOOD.COM

Leftover Thanksgiving Soup Recipe - Food.com image

This is the best gosh darn soup! MIL makes it every year and I finagled the recipe from her..I know it sounds weird but its heavenly. She got the recipe out of a store flyer.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 celery ribs, sliced
1 carrot, sliced
1 cup chopped onion
1/4 cup butter
3 (14 ounce) cans chicken broth
2 cups water
1 teaspoon garlic powder
1/2 teaspoon thyme
3 cups cooked turkey
1 (12 ounce) jar turkey gravy
1/4 cup left over prepared stuffing
1/4 cup left over mashed potatoes
2 tablespoons cranberry sauce (the jellied kind)
1 cup pearl barley

Steps:

Sauté first 4 ingredients for 2 minutes then cover and cook for 2 more minutes.
Add next 4 ingredients and cover and cook on low for 15 minutes.
Add remaining ingredients and cook until leftovers dissolve and barley is plump.

Nutrition Facts : Calories 416.3, FatContent 14.8, SaturatedFatContent 7, CholesterolContent 74.8, SodiumContent 1195, CarbohydrateContent 39.6, FiberContent 6.8, SugarContent 5.5, ProteinContent 30.6

DAY AFTER THANKSGIVING SOUP RECIPE - FOOD.COM

Day After Thanksgiving Soup Recipe - Food.com image

I always make this soup the day after Thankgiving or anytime we have a turkey carcass. It is very adaptable depending what vegetables and pasta that you have on hand. Some years for a change of pace I use uncooked rice instead of the pasta. Recipe adapted from Bon Appetit (October 1985)

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 cooked turkey carcass, chopped in big pieces in order to fit in the soup pot
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 -3 cloves garlic, crushed
1 pinch dried thyme or 1 pinch subsitute dried sage
6 -12 cups water
3 chicken bouillon cubes (optional for added flavor)
1 tomatoes, chopped (or add 1 six-ounce pan tomato paste or 1 can tomato juice, depending on what is on hand)
turkey gravy (optional)
pan juices (optional)
6 -8 ounces pasta (small shapes or egg noodles) or 1/2 cup uncooked rice
1 stalk celery, sliced
2 carrots, peeled and sliced
1 cup mushroom, sliced (or subsitute another vegetable-green beans is also good)
3 tablespoons parsley, minced
salt and pepper, to taste

Steps:

Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
Reduce heat and simmer for 2-3 hours.
Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
Stir in parsley and salt and pepper.

Nutrition Facts : Calories 175.5, FatContent 4.8, SaturatedFatContent 2.6, CholesterolContent 10.4, SodiumContent 555.4, CarbohydrateContent 28.3, FiberContent 2.8, SugarContent 4.4, ProteinContent 5.3

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