In the kitchen with Elisa
Creamy Leftover Turkey Soup
Easy and delicious way to use any leftover turkey meat
Looking to use up leftover turkey? ​
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As you might already know, I have been working on my leftovers recipes so that we can all be prepared after Thanksgiving and Christmas. Since turkey is one of the main things I feel that we have leftover after the holidays, I have tackled this problem the most and created some delicious recipes for you. This leftover turkey soup actually utilizes the most of that leftover turkey as it uses bones for the Homemade Turkey Broth and the meat for the soup. So it is a really great recipe to get the most out of your leftover turkey.
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I did plan some leftover turkey recipes, like the Turkey Broth I already mentioned and also I planned this delicious Leftover Turkey Shepherd's Pie, for which you can also use up some leftover vegetables and mashed potatoes, and it makes a great new meal. But what I didn't plan was this Leftover Turkey Soup. It kind of just happened. I was planning on just making turkey sandwiches with my leftover turkey and then I noticed I have the perfect ingredients in my fridge for a soup and so I made some. I must say this was a bloody delicious spontaneous recipe and I am so happy I made it :) My boyfriend even wrote me a text to say how good it was as he couldn't wait until I get home :) And he is not even a fan of soups.
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When I ​think of this soup, it has all of the elements to be called the perfect hearty winter soup. It has some great vegetables in it, it has the rice to add some carbs, the turkey meat, the beans and the mushrooms for some good protein, and did I mention how creamy it is thanks to the white sauce? :) Doesn't all this just make you wanna grab a spoon and reach out for a bowl? :)
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Enjoy the Holidays Lovelies and Enjoy all the Leftovers! :)
Step by Step Video
RECIPE
Creamy Leftover Turkey Soup
Easy and delicious way to use any leftover turkey meat
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​INGREDIENTS
(makes about 6 portions)
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1 white onion
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2 garlic cloves
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2 celery stalks
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2 medium carrots
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70g rice (I used basmati) (about 1/3 cup)
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200g mushrooms (about 7 oz)
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1,5 litres (6 ½ cups) turkey broth (recipe here)
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240g (1 can) (1 ½ cup) small white beans
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300g (10 ½ oz) turkey meat
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olive oil
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salt & pepper
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50g (3 ½ tbsp) butter
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50g (6 1/3 tbsp) flour
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500ml (about 2 cups) milk
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DIRECTIONS
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Start by preparing all the vegetables. Peel the onion, garlic and the carrots. Slice the onions and garlic finely, remove the ends from the celery and chop them into medium pieces. Chop the carrots. Wash the mushrooms well and cut them lengthwise.
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In a big pot (5 litre) heat some olive oil over medium heat. Add the onions, garlic, carrots and the celery. Cook on medium heat for a couple of minutes just until the onions become translucent and the vegetables start to soften.
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Then add in the rice and the mushrooms and mix shortly. Add in the broth and bring to simmer. Simmer for 5-10 minutes or until the rice is almost cooked through.
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Add the shredded turkey meat and the white beans. You want to run the beans shortly under some cold water before adding them to the soup. Cover and leave to simmer on low heat while you prepare the white sauce.
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To make the white sauce, melt butter in a medium pot over medium heat. Once the butter has melted, add in the flour while whisking continuously and once you have added all of the flour, continue mixing for another couple of minutes. Make sure to keep the heat on medium. Then start adding the milk slowly while whisking. Once you have added all of the milk continue heating over medium-high heat while whisking continuously until the sauce thickens up. Remove from heat and add into the soup.
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Mix the white sauce in well and allow the soup to simmer for another couple of minutes. Then taste whether it needs salt or any other spices and season accordingly. I only seasoned with some black pepper.
