Thanksgiving Leftovers: Roast Turkey Soup

Yes, leftovers have to be one of the best things about Thanksgiving, after being surrounded by friends and family of course! Making a sandwich with your leftovers on Friday is one of the most common ways to use them up, but let’s be honest, that’s just a little ho-hum. It’s time to put a little excitement back into your Turkey Day leftovers. Here we have three recipes, one breakfast, one lunch and one dinner; so that no matter what time of the day it is you’ll be able to enjoy all of those delicious leftovers.


  • 2 quarts low sodium chicken or turkey stock
  • 1 turkey carcass, cut into chunks
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 1lb. turkey meat, shredded
  • 3 tablespoons parsley, chopped
  • salt and pepper, to taste


  1. Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.

  2. Add onion, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Remove bay leaves and thyme sprigs, stir in parsley and serve.

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