"The Day After" Turkey Soup Recipe

"This is a family favorite and nobody knows how easy it is to make! I love that it’s gluten-free!"


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  • 2 cups diced cooked turkey
  • 1 onion, diced
  • 2 carrots, diced
  • 1 potato, peeled and diced
  • 1/4 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups turkey stock
  • Directions

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    1. Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.


    • Cook’s Note:
    • Chicken can be substituted for turkey to make chicken soup instead.
    • Need pointers for making your own stock from your turkey carcass? Follow Chef John’s instructions for making Homemade Chicken Stock.

    Nutrition Facts

    Per Serving: 144 calories;3 g fat;11.9 g carbohydrates;16.1 g protein;41 mg cholesterol;1390 mg sodium.Full nutrition
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