Thanksgiving Leftovers: Soup's On!

Go a little lighter with your Thanksgiving lefotvers by making any of these 3 soups. They all start out with fresh stock made with stuff you’ve got in the kitchen.

You can only heat up a plate of gravy-drenched turkey dinner leftovers so many times! Go a little lighter with your Thanksgiving memories by making any of these 3 easy and tasty soups. They all start out with a fresh pot of stock made with stuff you’ve got lying around the kitchen.

Turkey Stock

Don’t toss out the remnants of your turkey! Go the extra mile and turn it into an amazingly delicious stock. A large pot, some water and vegetable scraps (you’ve definitely got those around) and you’re set. Let it simmer away while the family settles into a cozy food coma.

Basic Turkey Stock
Makes 2 quarts
1 roasted turkey carcass (from a 10-pound turkey)

2 pounds raw vegetable scraps (carrots, celery, onions, leeks and garlic recommended)

1 tablespoon kosher salt
2 teaspoons black peppercorns
2 bay leaves
Water

Combine ingredients in a large stockpot and add enough cold water to cover. Bring to a slow boil, reduce to a simmer and cook uncovered for 2 to 3 hours. Strain and transfer to quart containers. Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Soup – 3 Ways

Don’t worry if you weren’t feeling ambitious enough to make turkey stock. Make these recipes using chicken or vegetable stock instead.

Creamy Turkey Noodle Soup
Serves 6
4 cups turkey stock
1 cup chopped carrots
1 cup chopped celery
1 ½ cups diced cooked turkey
¾ cup dry whole-wheat noodles, broken into pieces  (about 2 ounces)
1/3 cup heavy cream

Combine stock, carrots and celery in a large saucepan and bring to a boil. Season with salt and pepper; add turkey, noodles and cream and cook for 20 minutes until pasta and vegetables are tender.

Nutrition Info Per Serving (about 1 cup)

Calories: 127; 
Total Fat: 7 grams; 
Saturated Fat: 3 grams
; Total Carbohydrate: 8 grams; 
Sugars: 1 gram

Protein: 9 grams; 
Sodium: 311 milligrams; 
Cholesterol: 41 milligrams; 
Fiber: 2 grams

Turkey Tortilla Soup
Serves 6
4 cups turkey stock
1 cup chopped carrots
1 cup chopped celery
1 ½ cups diced cooked turkey
1 teaspoon chili powder or to taste
Crushed tortilla chips
Diced avocado
Hot sauce

Combine stock, celery, carrots, turkey and chili powder in a saucepan. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with tortilla chips, avocado and hot sauce, if desired.

Nutrition Info Per Serving (about 1 cup of soup topped with 2 chips and 1 tablespoon avocado)

Calories: 116; 
Total Fat: 5 grams; 
Saturated Fat: 1 gram; 
Total Carbohydrate: 10 grams; 
Sugars: 1 gram

Protein: 8 grams; 
Sodium: 318 milligrams; 
Cholesterol: 17 milligrams; 
Fiber: 2 grams

Sweet Potato Soup
Make this soup with any leftover roasted or mashed veggies
Serves 6
4 cups turkey stock
2 cups mashed sweet potato
1 cup roasted winter squash (such as butternut or acorn)
Extra virgin olive oil

Combine ingredients in a saucepan. Simmer for 10 to 15 minutes, until warm. Turn off heat and puree until smooth using a countertop or immersion blender. Serve drizzled with extra-virgin olive oil.

Nutrition Info Per Serving* (about 1 ½ cups)

Calories: 88; 
Total Fat: 3 grams; 
Saturated Fat: 1 gram; 
Total Carbohydrate: 9 grams; 
Sugars: 1 gram;

Protein:  2 grams; 
Sodium: 331 milligrams; 
Cholesterol: 5 milligrams; 
Fiber: 2 grams

*Nutrition info may vary depending on how you prepare leftover vegetables

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

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