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Turkey Soup

 


Whenever I make a whole turkey or chicken, I turn the leftovers into second or third meals.   One way to do this is to make soup.   You can use not only the leftover carcass of the turkey/chicken to make stock but the leftover vegetables from previous meals in the soup.  


Ingredients

  • 1-2 Cups of Shredded  Turkey

  • 8 Cups of Turkey Stock

  • 1 Medium Onion- Chopped

  • 2-3 Stalks of Celery- Chopped

  • ½ Cup of Chopped Kale

  • ½ Tablespoon of Chopped Garlic 

  • Salt and Pepper to taste

  • 1-2 Cups of Noodles

  • Parmesan Cheese


NOTE- I make my own turkey stock from the bones and vegetable ends at the end of our large turkey meals.     The link is attached to the picture if you want to learn how. 

 


Directions 

  1. After preparing all of your ingredients, I layer them into my crockpot in the following manner: carrots, onion, celery, kale, garlic, turkey, and spices.  

     


  1. Finally, I add the stock to cover and stir slightly. 



  1. Set the Crockpot for 6-7 hours on Low.  


  1. Stir the soup and prepare the noodles separately.   I like to use egg noodles but if you don’t have any in the pantry, a box of elbow macaroni works well. 


  1. Add the noodles to the soup.      



  1. I like to serve this soup topped with parmesan cheese.     


What do you like to add to your Turkey Soup?   

Leave a picture and/or comment below. 


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