The Turkey Soup That Will Make You Glad You Have Leftovers

While we do love a good Thanksgiving dinner, it’s the leftovers that we can’t help but be excited for. As calm returns to the home after a big holiday event, it’s nice to just spread some leftovers on a good slice of bread and call it lunch. But, if you’re feeling a bit more adventurous this year, we’d suggest turning your leftover turkey into a hearty and delicious soup.

Created by Rohan Kumbhar of Fairmont Vancouver Airport’s Culinary Team, this soup is likely to be your new favourite comfort food!

– Serves 6 –



Canola Oil: 2 tbsp
Onions, rough dice: 2 medium size
Celery, rough dice: 3-4 stalks
Carrot, peeled and rough chop: 2 carrots
Garlic, chopped: 2 cloves
Leftover Turkey Carcass
Bay Leaves: 2 leaves
Fresh Herbs (thyme + rosemary): a few sprigs
Cold Water: 4-6 liters

Olive Oil: 2 tbsp
Onions, chopped: 1.5 cups
Carrots, chopped: 1.5 cups
Celery, chopped: 1.5 cups
Turkey Stock: 4 liters
Fresh Herbs (fine chopped): 2 tbsp
Orzo or Rice or Macaroni Pasta: 1 cup
Leftover Turkey Meat: 3-4 cups




1. Set aside any meat still on the carcass for later.
2. Heat oil in a large pot. Sweat onions, carrots, celery and garlic on a medium heat.
3. Break the bones of the carcass and slightly roast in the pot. Add cold water.
4. Add bay leaf and fresh herbs.
5. Bring to a boil and then gentle simmer for 3-4 hours. Skim off any foam that floats on the surface.
6. Strain through a fine mesh sieve removing all the bones and vegetables. Season with salt and pepper to taste. Note: Be careful seasoning as the turkey meat is already seasoned.

1. In a large stock pot, heat oil and add all the cut vegetables.
2. Add garlic, stock, herbs and seasoning and cook for a couple of minutes.
3. Add turkey meat and orzo (or pasta noodles of your choice). Cook for 10-12 minutes. Season to taste.


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