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Leftover Turkey Soup (Slow Cooker)
If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in.
Recipe Summary Leftover Turkey Soup (Slow Cooker)
A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!Ingredients | Leftover Turkey Breast Recipes Food Network
2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup (Optional)
Directions
Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
This recipe can be adapted to the stove top for a shorter cook time (saute veggies before adding them to the broth).
Although I prefer the onion and celery minced, the carrots and turkey meat should be cut into larger bite-sized pieces.
The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. The actual amount of these ingredients consumed will vary.
Info | Leftover Turkey Breast Recipes Food Network
prep:
20 mins
cook:
10 hrs
total:
10 hrs 20 mins
Servings:
8
Yield:
8 servings
TAG : Leftover Turkey Soup (Slow Cooker)
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