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"The Day After" Turkey Soup

Karla G

"This is a family favorite and nobody knows how easy it is to make! I love that it's gluten-free!"
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2 h 15 m servings 144 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.


  • Cook's Note:
  • Chicken can be substituted for turkey to make chicken soup instead.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 144 calories; 3 g fat; 11.9 g carbohydrates; 16.1 g protein; 41 mg cholesterol; 1390 mg sodium. Full nutrition

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Read all reviews 5
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Tasted great! This is a good recipe to use up all of the leftover ingredients from Thanksgiving. I never use all of the potatoes, carrots, and celery that I buy. I added fresh rosemary, sage, a...

Very flavorful and filling. I reduced the cooking time to about an hour, just until the vegetables are tender.

Quick and easy with fresh stock and tukey. I did not simmmer for 2 hours. Just until the vegtables are tender.

Super easy and pretty hearty for a turkey soup. It was a meal in itself!

A great blend of flavors especially with the potatoes. I added the celery to the hot bowl of soup for a little crunch.