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Turkey Stuffing Soup Recipe

Recipe by: AuLait

"This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 25 m
  • Ready In1 h 55 m
  • 1Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
  • 2Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • 3Scoop hot noodles into deep serving bowls; ladle soup on top.
Footnotes
  • Cook's Notes:
  • Substitute one 14.5-ounce can of diced tomatoes for the fresh tomatoes if preferred.
  • Substitute beef stock for the turkey if desired.
  • Substitute 1 tablespoon dried parsley for the fresh parsley if desired.
Ingredients
  • 8 servings
  • 296 cals
  • 1/4 cup butter
  • 3 ribs celery, sliced
  • 3 carrots, thinly sliced
  • 1 large onion, chopped
  • 3 cups chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 large tomatoes, peeled and chopped
  • 3 sprigs fresh parsley, minced
  • 6 cups turkey stock
  • 1 1/2 cups egg noodles (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    296
    15%
  • Fat:
    14.1
    22%
  • Carbs:
    22.8
    7%
  • Protein:
    20.4
    41%
  • Cholesterol:
    63
    21%

Based on a 2,000 calorie diet

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