On this, the two-week anniversary of Thanksgiving 2013, my two turkeys have finally been laid to rest. I had collected a tub of ugly bits…the pieces that crumbled off during carving and couldn’t be presented on the serving platter, the chunks that had to be pulled off the carcass by hand because a knife wouldn’t reach…and tonight they became soup.
I stumbled across a Leftover Turkey Soup recipe years ago, probably in the Kraft Foods magazine I was getting for free at the time. It is so incredibly tasty for such a simple soup, and I almost always have all the ingredients on hand (and if I don’t have turkey leftovers, it’s just as good with chicken–I’ve even purchased a rotisserie chicken just to make the soup). The best part is it’s done in half an hour, perfect for those days when I don’t have time to keep an eye on a concoction that needs to simmer all day.
So, just in case you’re wondering to do with your own tub of ugly turkey bits, here’s the recipe:
½ c. chopped onion
1 med. carrot, sliced
1 stalk celery, sliced
1 T. vegetable oil
2 cans (14.5 oz) chicken broth
2 c. water
1 envelope Good Seasons Italian dressing mix
2 c. cubed cooked turkey (or chicken)
½ c. bite-size pasta, uncooked
Cook onion, carrot, celery in oil until tender.
Stir in broth, water, dressing mix and bring to boil.
Add turkey and pasta, cover. Reduce heat to medium-low, simmer 10-12 min.
This recipe makes 6 one-cup servings. Personally, I believe it is a mortal sin to make soup and not have enough left over to put in the freezer, so I always double it.