Next Day Turkey Soup

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Turkey Goodbye Party

Picture of Next Day Turkey Soup Recipe Photo: Next Day Turkey Soup Recipe
Rated 5 stars out of 5
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  • Read 45 Reviews
Total Time:
2 hr 30 min
Prep
30 min
Cook
2 hr 0 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 2 quarts chicken broth
  • 1 turkey carcass, all meat removed
  • 1 onion, halved, plus 1 onion, minced
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 more stalk, minced
  • 2 bay leaves
  • 3 cups dark turkey meat
  • 2 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 carrot, minced
  • 1 stalk celery, minced
  • 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
  • 1 tablespoon chopped fresh sage leaves

Directions

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

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Newest Ratings and Reviews

Read all 45 reviews

  • on January 19, 2012

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    I made this soup over the holidays and we all loved it! Very tasty and so healthy!! Thank you Michael!

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  • on January 17, 2012

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    Wow! This was the best soup I've ever made!!! I added a few sprigs of fresh thyme to the stock. For the veggies, I used the carrots and celery as directed, but I also added green beans, sauteed mushrooms, and zucchini. It takes so long and tastes so good that I'll be doubling everything next time!

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  • on December 06, 2011

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    I have never been able to make soup as odd as that is. I made this and my husband was not happy I made it. Having tried my other soups ; He took the bowl and then to both of our surprise he ate it all, and a second bowl! YAY!

    people found this review Helpful.
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