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Thanksgiving Soup

GooseberryPatch's picture
Ever tried using your holiday leftover stuffing in soup? It's absolutely delicious! This recipe is a fun way to use your leftover turkey, vegetables and stuffing from your holiday meal. Or try it with leftover weeknight roasted chicken and boxed stuffing. It's delicious either way!
  Prepared stuffing 6 Cup (96 tbs)
  Olive oil 1 Tablespoon
  Carrot 2 Medium, chopped
  Celery 2 Medium, chopped
  Onion 1 Medium, chopped
  Salt To Taste
  Pepper To Taste
  Bay leaf 1 Medium
  Chicken stock 2 Quart
  Turkey/Chicken 1 1⁄2 Pound, cooked and diced (leftover)
  Parsley 1 Tablespoon, chopped
  Peas 1 Cup (16 tbs), frozen (or leftover optional) (Optional)

1. In a large pot, heat olive oil and add carrots, celery, onion, salt and pepper.
2. Allow the vegetables to cook over medium heat for 5 to 10 minutes, stirring constantly or until they are tender and crisp.
3. Pour in the chicken stock and add a bay leaf, allow to simmer for 10 minutes.
4. Add in turkey and peas, allow to heat for 5 more minutes or until the turkey is warm.

5. Take the pot off the heat and add in the parsley before serving and remove bay leaf, stir well.
6. In a soup bowl, place a good-sized scoop of stuffing in the center.

7. Ladle soup over the stuffing and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4 (7 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 624 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 91.1 mg30.4%

Sodium 1305.3 mg54.4%

Total Carbohydrates 53 g17.8%

Dietary Fiber 7.1 g28.3%

Sugars 14.9 g

Protein 38 g75.1%

Vitamin A 87.8% Vitamin C 31.8%

Calcium 9.6% Iron 23.8%

*Based on a 2000 Calorie diet

Thanksgiving Soup Recipe Video