Thanksgiving was three days ago and as of this morning we still had approximately 3 cups of turkey left in our refrigerator. We have been eating turkey now for THREE days. Needless to say, I’m pretty tired of turkey, BUT I also hate wasting food. Like, really hate it. I generally follow a 3-day rule with poultry as far as “safe to eat” standards go. Therefore, I knew I needed to use it or toss it. We have done open-faced toasted turkey sandwiches, fresh turkey sandwiches, and just plain ol’ turkey, so none of those were options. I have been majorly craving a rich, creamy soup, so soup is what I turned to.
My crock pot is my best friend and being a lazy Sunday, I didn’t want to put myself out too much by making an elaborate meal. Enter this recipe. This delicious, I could eat-it-for-days recipe. The entire family (kids included) gobbled it up (pun intended). It was rich, creamy, and absolutely full of flavor. Plus, it was super filling and did I mention how easy it was to make? Talk about a win! I will warn you, this recipe is carbohydrate heavy, so if you are watching your carb intake you will want to avoid it like the plague.
I didn’t take pictures while making this, so rather than do a step-by-step tutorial with photos, we will just jump right into the good stuff. Besides, you really don’t need the step-by-step anyway! Along with the soup, I recommend making dumplings – they are a delicious addition and a nice textural element. I used the recipe over at The Kitchen Magpie. Throw them in about 45 minutes before the end of cooking, then remove when you add in the pasta. Easy peasy!
I realize that this recipe won’t be much help this long after Thanksgiving when I’m guessing most leftovers have either been consumed or tossed. BUT, if you do have some leftovers, make this right away! Or go out and buy another turkey – really, you won’t regret it!
- 6 cups turkey stock
- 3 cups turkey, diced
- 2 cups frozen corn
- 1 ½ cups carrots, diced
- 1 large russet potato, cut into small cubes
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 tsp minced garlic (equivalent of 2 cloves)
- 1 tsp salt
- ¼ cup flour
- ¾ milk
- 1 ¼ heavy cream
- 4 tbsp butter
- 8 oz egg noodles or 4 oz acini di pepe
- Add the turkey, corn, carrots, celery, onion, potato, bay leaves, garlic, and salt into the slow cooker. Pour 6 cups of turkey stock over it and stir to combine.
- Cook on high for 4 to 6 hours.
- When one hour is left on the timer, whisk together the milk, cream, and flour. Pour into the slow cooker and stir. Also add the butter at this time.
- When fifteen minutes are left on the timer, add in your pasta. Mix well so that all pasta is submerged.
- When cooking is complete, serve and enjoy!
I tend to under-salt my recipes because everyone’s tastes are different and it’s easier to add more salt than take it away.
If using acini de pepe, you will not notice the presence of noodles as much in the dish. It does a great job thickening the soup and does not detract from the flavor. However, if you are wanting a stronger noodle presence and texture, go with the egg noodles.
I HIGHLY recommend using your turkey carcass to make fresh stock – store bought doesn’t come close to the taste and health benefits of homemade. However, if you don’t have homemade stock on hand, store bought will work. You can also substitute with chicken stock.