Thanksgiving Soup

GooseberryPatch's picture

Nov. 14, 2011

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: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 624Calories from Fat 253

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1305 mg54.38%

Total Carbohydrates 53 g17.7%

Dietary Fiber 7 g28%

Sugars 14 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet