This soup is so good I always buy a big enough turkey to guarantee leftovers for it, and it’s a perfect healthy meal after too much indulgence over the holidays.
I’m usually too tired to deal with the turkey on Christmas day so I just throw the whole thing in the fridge until Boxing day. If you have some energy, you can separate all the meat from the bones and store them in a separate container in the fridge until you are ready to make the soup.
Turkey Stock Ingredients:
- 1 leftover turkey carcass
- 1 large onion, roughly chopped, with peel
- 3 large carrots, roughly chopped
- 3 ribs of celery, roughly chopped
- 3 garlic cloves, peel on, smashed with the flat side of a knife
- 3-4 bay leaves
- Any leftover fresh herbs (sage, rosemary, parsley)
- salt & pepper
Soup Ingredients:
- 2 Tbsp olive oil
- 1 c onion, diced
- 1 c carrots, diced
- 1 c celery, diced
- 2 garlic cloves, minced
- 2 tsp fresh thyme
- 3 c leftover turkey meat, cut into small chunks
- 1 c corn kernels
- 1 (28 oz) can diced tomatoes
- 8 c turkey stock
- 1 1/2 c cooked small pasta (e.g. macaroni)
- 1 c fresh chopped parsley
- 1/2 c grated parmesan cheese
- 1/4 tsp pepper
- 1/2 tsp salt
Directions:
- To make the stock: Combine all the ingredients into a large stock pot and add enough water to just cover everything. Bring to a boil then simmer for 1 hour. Strain it to remove all the chunks and bones then put the liquid back in the pot. Boil for as long as it takes to reduce by 1/3. Salt and pepper to taste.
- To make the soup: Heat olive oil in a large pot. Add onion, carrots, celery, garlic and thyme. Cook on medium-low until the onions are translucent.
- Add the turkey, corn, tomatoes and turkey stock. Simmer for 30 minutes.
- Add the pasta, parsley, parmesan cheese, salt and pepper and serve hot.

Nutritional Information*
- Servings: 8
- Calories per serving: 154
- Total Fat: 4.5 g
- Saturated Fat: 1.4 g
- Total Carbohydrates: 18.5 g
- Dietary Fiber: 2.5 g
- Sugar: 4.6 g
- Protein: 10.1 g
*Nutritional Information estimated using MyFitnessPal

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