How to Make Leftover Turkey or Chicken Soup

Turkey Minestra and Cream of Chicken and Wild Mushroom Soup

© Larry Ervin

Nov 7, 2008

Turkey and chicken are both budget-friendly and incredibly adaptable to different recipes.

Sure, you could enjoy another meal or two of what you just had: turkey and stuffing, potatoes and gravy. Sometimes you can't get enough. Some other times, variety is nice. Here are two alternatives. Turkey and chicken are interchangeable in these recipes.

A word of caution about leftover turkey or chicken. You know about the dangers of salmonella from improperly handling raw poultry. You're not home free just because now it's cooked. Read about “How to Safely Store and Use Leftover Turkey”

Turkey Minestra

Yield: 8-10 Servings

Soup Base Ingredients:

• 2 Tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup sliced mushrooms
• ½ cup white wine or Sherry
• 5-6 cups chicken or turkey broth
• 2 cups cubed potatoes
• 1 to 2 cups diced canned tomatoes
• 2 cups diced cooked turkey
• 2 to 3 cups kale, stems removed and chopped

Method:

1. In a large pot over medium flame, heat olive oil. Add onion, celery and zucchini and sweat them until they begin to turn translucent, about 5 minutes.
2. Add the garlic, mushrooms and sauté 2 minutes longer.
3. Add the wine, broth, potatoes, tomatoes, turkey, and kale. Bring to a boil and reduce the heat to a simmer for 20 minutes.

The Finishing Ingredients:

• 1 to 2 cups cooked white beans for garbanzos
• 1 Tbsp each chopped fresh (or 1 tsp dried) marjoram and thyme
• salt and freshly ground pepper to taste
• freshly grated Parmigiano Reggiano for garnish

To Finish:

1. Add the beans and herbs, add salt and pepper to taste and let it simmer 5 minutes longer. Taste again and adjust the seasoning if necessary.
2. Ladle into individual serving bowls and sprinkle each generously with grated Parmigiano Reggiano. The real thing, please. Once you've experienced the genuine article, the king of hard cheeses, you will never again be tempted by the stuff in the green cardboard can.

Cream of Chicken and Wild Mushroom Soup

This recipe does not claim to have inspired Simon & Garfunkle, but the herbs are parsley, sage, rosemary and thyme.

Yield: 4 – 6 servings

Ingredients:

• 2 Tbsp butter
• 2 shallots, minced
• 4 ounces mushrooms (portabello, porcini or shittake), chopped
• 1 Tbsp all-purpose flour
• 4 cups milk
• 4 cups chicken broth
• 1 pound cooked chicken, diced
• 2 Tbsp flat-leaf Italian parsley, chopped
• 1/8 tsp dried sage
• ½ tsp dried thyme (or ½ Tbsp fresh)
• ½ tsp dried rosemary

Method:

1. Melt butter In a large saucepan over medium flame. Add the shallots and mushrooms and cook until soft. Mix in the flour and cook 3 minutes longer.
2. Add the milk and broth. Slowly bring just barely to a boil, stirring frequently.
3. Reduce the heat, add the rest of the ingredients. Simmer for 35 minutes.
4. Serve warm.

Click here for More Soup and Stew Ideas, including:

• Cowboy Chili with Steak
• African Chicken Peanut Soup
• Bavarian Pilsner-Onion Soup
• Cheddar and Ale Soup

You may also be interested in these other ideas on How to Love Leftover Turkey or Chicken, including:

• Sweet Potato Turkey Hash Benedict
• Easy Turkey Florentine
• Crustless Turkey Quiche
• Turkey & Bean Salad with Fresh Cranberry Dressing
• Avocado Stuffed with Turkey Salad
• Pesto Pasta Salad with Turkey & Goat Cheese

Mushroom Soup

Print Article

View All Articles

How to subscribe to feeds