Turkey Soup: A Nourishing Way to Enjoy Leftovers
By Therapy Gardens
Thanksgiving may be over, but the joys of turkey can live on, especially in a warm, hearty bowl of turkey soup. Not only does this classic comfort food minimize food waste, but it also offers a host of health benefits. Turkey is a lean protein rich in essential amino acids, and if you use the bones to make your soup, you’ll reap the added bonus of collagen—a nutrient known to support skin, joints, and gut health.
Soup, stew, or “stoup”? If you like your soups thick and hearty, you’re in for a treat. “Stoup” is that delightful middle ground between soup and stew—chunky, satisfying, and brimming with texture. Below are two delicious recipes that capture the essence of stoup: Turkey Vegetable Soup and Turkey Barley Soup. Let’s turn those leftovers into something extraordinary!
Recipe 1: Turkey Vegetable Soup (A Classic Favorite)
Ingredients:
2 tbsp olive oil
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups turkey or chicken stock (homemade or store-bought)
2-3 cups cooked turkey, shredded
1 can (14 oz) diced tomatoes, with juices
2 cups diced potatoes or sweet potatoes
1 cup green beans, trimmed and chopped
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
1 cup fresh spinach or kale, chopped (optional)
Instructions:
In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
Pour in the stock and bring to a gentle boil. Add the turkey, tomatoes, potatoes, green beans, thyme, and parsley.
Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
Season with salt and pepper. Stir in the spinach or kale just before serving for an extra nutrient boost.
Serve hot with a crusty piece of bread or crackers for a comforting meal.
Recipe 2: Turkey Barley Soup (Hearty & Satisfying)
Ingredients:
2 tbsp butter or olive oil
1 leek, cleaned and sliced (or 1 medium onion, diced)
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
8 cups turkey or chicken stock
2 cups cooked turkey, shredded
1 cup pearl barley
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)
Instructions:
Heat butter or olive oil in a large pot over medium heat. Sauté the leek, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
Add the stock, turkey, barley, rosemary, and bay leaf. Bring to a boil.
Reduce heat to low and simmer for 30-40 minutes, or until the barley is tender. Stir occasionally to prevent sticking.
Remove the bay leaf. Season with salt and pepper. Sprinkle with fresh parsley before serving, if desired.
Soup, Bones, and the Magic of Collagen
If you start your soup by simmering the turkey bones to make stock, you’re not just creating a rich base—you’re also extracting collagen. This protein powerhouse is essential for healthy joints, glowing skin, and a strong gut lining. To make your own bone broth, simply simmer the turkey carcass with water, a splash of vinegar, onions, carrots, celery, and herbs for several hours. Strain the liquid and use it as the base for your soup recipes.
Stoup: The Best of Both Worlds
For those who love their soups chunky enough to be a meal on their own, either of these recipes can easily be transformed into a “stoup.” Use less liquid for a thicker consistency or add extra vegetables, grains, or legumes for a heartier dish. It’s the ultimate way to turn leftovers into something delicious and substantial.
Turkey soup isn’t just about flavors—it’s about nurturing yourself and your loved ones with healthy, wholesome ingredients. So go ahead, grab that leftover turkey, and let’s get cooking!