Name: Leftover Turkey Soup Recipe
Ingredients: 3 quarts turkey broth or stock, store-bought or homemade* (See blog post for homemade stock tips.); 1.5 cups carrots, peeled and sliced; 1.5 cups of celery, sliced; 1 cup of onions, diced; 2 T fresh parsley; 2-3 cups leftover turkey meat; 1-2 cups leftover cooked rice or noodles (optional); Kosher salt to taste; Fresh ground pepper to taste

Ingredients

Scale

3 quarts turkey broth or stock, store-bought or homemade* (See blog post for homemade stock tips.)
1.5 cups carrots, peeled and sliced
1.5 cups of celery, sliced
1 cup of onions, diced
2 T fresh parsley
2–3 cups leftover turkey meat
1–2 cups leftover cooked rice or noodles (optional)
Kosher salt to taste
Fresh ground pepper to taste

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Instructions

Add broth, carrots, celery, and onions to a large stockpot. Bring to a boil, then lower heat and simmer for 15-20 minutes, until vegetables are soft.
Add leftover turkey, parsley to pot, along with rice or noodles if using. Simmer soup for an additional 5-7 minutes.
Taste soup, add salt and pepper as desired, and serve.
Soup will keep in refrigerator for 3 to 4 days. Frozen turkey soup will keep from 4 to 6 months.