wholeliving

Day-After Turkey Soup

This soup makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.

Body+Soul
  • Yield Serves 8
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Ingredients

  • 1 turkey carcass, broken into 3 or 4 pieces
  • 3 carrots, halved crosswise
  • 2 celery stalks, halved crosswise
  • 2 tablespoons tomato paste
  • Coarse salt
  • 1 teaspoon crumbled dried rosemary
  • 1/4 teaspoon red-pepper flakes
  • 5 cups kale leaves, shredded
  • 3 cups leftover diced cooked turkey
  • 1 package (10 ounces) frozen corn kernels
  • 1 can (15 1/2 ounces) white beans, drained and rinsed
  • 4 scallions, thinly sliced

Directions

  1. Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.

  2. Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.

  3. With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.

  4. Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.

  5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.

Recipe Reviews

Reviews (4)

  • 27 Dec, 2011

    Delicious soup. I'm not fond of kale so I used spinach instead.

  • 27 Dec, 2011

    Delicious soup. I'm not fond of kale so I used spinach instead.

  • 25 Nov, 2011

    Two stalks of celery is too much. Two ribs of celery works better.

  • 20 Jan, 2010

    Broth is delicious. Next time I'll cut the amount of kale in half and cook it longer. Or maybe try fresh spinach.