Leftover Turkey. It’s coming. Here is my favorite way to repurpose leftovers and make a really yummy soup.

The best part is that you can add anything you’ve got left over and it’s yummy.

Turkey Soup

Ingredients:

• 8-10 cups of turkey stock (I use the recipe here and substitute the turkey for chicken)
• 4-ish cups of leftover turkey chopped into bite-size pieces
• 2-3 cups of leftover roasted veggies (Or if you don’t have any: 2 carrots, peeled and chopped, 2 ribs celery, chopped, 2 medium potatoes, peeled and cut into bite-sized pieces)
• 1-2 cups turkey gravy (optional, but makes the soup thick and richer)
• Optional, but yummy: 1 cup uncooked Noodles/pasta. I like Rotini or Elbow Macaroni.

Directions:

1. In a large stock pot, add stock, meat, and veggies. Simmer on medium until the soup has reached a gentle boil, and if using fresh veggies the veggies are fork tender.
2. Add in noodles/pasta, and allow to simmer 10-ish minutes, until pasta is cooked.
3. Now it’s gravy time. Gently pour in the gravy, and bring the soup to a gentle boil, stirring frequently.
4. Serve soup immediately. It’s really good topped with reheated leftover stuffing/dressing.

This soup reheats well and can be frozen for future meals.