Leftover Turkey Soup (Slow Cooker)

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Step: 1

Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.

Step: 2

Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.

Step: 3

Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.

Step: 4

Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.

Step: 5

Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Per Serving: 1877 calories; protein 92.5g; carbohydrates 54.5g; fat 140.8g; cholesterol 426.3mg; sodium 1541.5mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.