Turkey Stuffing Soup

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!

By AuLait

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Recipe Summary test

prep:
30 mins
cook:
1 hr 25 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a stockpot over low heat. Add celery, carrots, 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.

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  • 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.

Cook's Notes:

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

Per Serving:
296 calories; protein 20.4g; carbohydrates 22.8g; fat 14.1g; cholesterol 62.6mg; sodium 892.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

David-Nicole Quellet
Rating: 5 stars
11/26/2017
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. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
David-Nicole Quellet
Rating: 5 stars
11/25/2017
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. Read More
Helpful
(1)
Sharyl
Rating: 5 stars
01/01/2020
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. Read More
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