Photo of Leftover Turkey Soup by Coach Emily by WW

Leftover Turkey Soup by Coach Emily

1 - 2
PersonalPoints™ per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
8
Difficulty
Easy

Ingredients

Olive oil

1 tsp(s)

Uncooked onion(s)

1 medium, minced

Uncooked carrot(s)

3 large, chopped

Uncooked celery

4 stalk(s), medium, chopped

Turkey stock

6 cup(s)

Cooked skinless light turkey meat

1½ cup(s)

Cooked skinless dark meat turkey

1½ cup(s)

Table salt

1 tsp(s), or to taste

Black pepper

1 tsp(s), or to taste

Instructions

  1. Remove both light and dark meat from whole, roasted turkey and set aside 3 cups.
  2. Break up roasted turkey bones, small enough to fit in a large stock pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot to a boil and then simmer for about 1 hour until all the extra meat falls off the bones.
  3. Once cooked, strain the turkey stock through a colander into a large bowl and discard the solids. Set the turkey stock aside.
  4. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and cook for 5 minutes.
  5. Add celery, turkey stock, and turkey meat to the pot and bring to a boil. Simmer for 5 minutes or until the carrots and celery are soft. Season to taste generously with salt and pepper.
  6. Serving size: 1 cup of soup

Notes

For a heartier meal, add any left over veggies or legumes you would like. Make sure to adjust points accordingly!