This Leftover Turkey Soup is a fantastic way to use up leftover turkey (both meat and the bones!) from a roast turkey. It’s such a delicious soup that is ideal to keep in your freezer for those times you are looking for a quick and comforting meal.
- leftover turkey carcass
- 10 cups water
- 1 tbsp lemon juice
- 1 tsp olive oil
- 3 cloves garlic minced
- 1 onion finely diced
- 1/2 tsp salt
- 3 stalks celery (1 1/2 cups diced)
- 2 large carrots (1 1/2 cups diced)
- 6 cups turkey stock
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp poultry seasoning
- 3 cups diced leftover cooked turkey meat
- 2 cups cauliflower rice
- Place the turkey carcass into a large pot with water and lemon juice. Bring to a gentle simmer and lower the heat low. Leave to gently simmer for 3 hours.
- Pour the turkey broth through a colander into a large bowl to remove the bones so you are left with just the stock (you should have approximately 6-7 cups). Set the stock aside while you prep the rest of the soup.
- Heat the olive oil in the pot on medium heat and add in the onion and garlic and sprinkle with salt. Saute for 2 minutes before adding in the carrot and celery and cook for 8 minutes.
- Pour the turkey stock into the soup and add in the bay leaves, poultry seasoning, salt and pepper and leave to simmer for 10 minutes before adding in the diced turkey meat and cauliflower rice.
- Leave the soup to simmer for 4-5 more minutes until the cauliflower rice is tender. Divide the soup between 6 bowls and garnish with chopped parsley before serving.