Our family has a Thanksgiving custom of making this soup with turkey stuffing. There isn’t a recipe like this anywhere else, either!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
Ingredients
- ¼ cup butter
- 3 ribs celery, sliced
- 3 carrots, thinly sliced
- 1 large onion, chopped
- 3 cups chopped cooked turkey
- 2 cups leftover stuffing
- 2 large tomatoes, peeled and chopped
- 3 sprigs fresh parsley, minced
- 6 cups turkey stock
- 1 ½ cups egg noodles (Optional)
Instructions
- Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
- Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Scoop hot noodles into deep serving bowls; ladle soup on top.
- Substitute one 14.5-ounce can of diced tomatoes for the fresh tomatoes if preferred.
- Substitute beef stock for the turkey if desired.
- Substitute 1 tablespoon dried parsley for the fresh parsley if desired.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 892 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Had a left over sweet potato, heated my soup up put the sweet potato in it. was very good. Going to try left over green bean cassole next. just to see what it would taste like.
I was happy to use up the extra stuffing and give some more body to the turkey soup. I didn’t cook the onion as there was enough onion flavour in the stock and stuffing. Used canned tomatoes and dried parsley. Nice hearty soup with good turkey flavour. Put the noodles in, but the soup could stand alone without the extra starch item.
Made this soup with both white and dark meat. Used one 32oz carton of beef stock and 3/4 of an 32oz chicken stock. I added more stuffing because it thickened the soup a little and also gave it more flavor. It is good by itself or over egg noodles which is what I did. I will definitely make this again and it’s a excellent way to use your Thanksgiving leftovers.