In a post-Thanksgiving haze after aunts, uncles, cousins, and friends head home – tummies full and toting leftovers – you’ve still got monster portions of cooked bird to wrangle. Classic turkey soup solves all your problems.
Simmer the turkey carcass and bones in just enough water to cover and make a broth. Use up roasted root veggies and kale that you’ve crammed into your fridge. Toss in bits of turkey and before long, you’ll have an easy and delicious soup to keep you warm over the next couple of days.
We suggest that you enjoy classic turkey soup with other holiday leftovers, like this Sweet Potato and Kale Gratin .
Classic Turkey Soup
- 1h 45m
- 2h 15m
- 2 qt turkey stock
- 1 small butternut squash
- 1 onion
- 3 carrots
- 3 stalks celery
- 4 medium parsnips
- 1 head garlic
- 1 tbsp. coarse sea salt, plus more to taste
- 4 c cooked turkey
- 1 sprig fresh thyme
- 2 bay leaves
- 1 bunch kale
- 2 c fresh herbs (chives, basil, cilantro, parsley, or anything you have on hand)
- Add stock to slow cooker set to high.
- Peel butternut squash. Chop onion, carrots, celery, parsnips, and squash into bite-sized chunks, and place on a lipped baking sheet lined with silpat or parchment.
- Roast with the whole head of garlic all sprinkled with sea salt at 350F for about 45 minutes, or until they the vegetables start to soften.
- Shred the turkey into the broth. Turn slow cooker to low. Remove garlic from papery outer layer by squeezing each clove. Mash the roasted garlic and mix with some of the turkey broth to make a thin paste.
- Add the garlic paste, roasted veggies, thyme and bay leaves into the soup; cook on low for 30 minutes to 1 hour.
- Mince the kale and herbs finely and add to the soup; allow them to brighten for a minute or two.
- Season with additional sea salt to taste, ladle into bowls, and serve.