Left-over turkey soup

Lentil and chickpea soup
November 23, 2015

This is my all-time favourite recipe from turkey left-overs. While roasting the turkey, at the back of my mind, I will be thinking of this wonderful, hearty, flavourful warm turkey soup. I can skip the turkey but never the soup.


Left-over turkey meat, carcass, gravy and all

3 celery sticks (roughly cut)

4 carrots (roughly cut)

2 large russet potatoes (remove skin, roughly cut)

1 large yellow onion (removed skin, cut into quarters)

1 Tbsp black peppercorns (lightly crushed)

2 Tbsp barley pearls

4 litres of water

sea salt and crushed black peppercorns to taste


  1. Defrost turkey left-overs. In a large stockpot, put in all the turkey left-overs including gravy and all. Throw in all the roughly cut up vegetables, add peppercorns and barley pearls.
  2. Add in 4 litres of water and bring to a rapid boil.  Lower to a simmer and cover with a lid and let the soup continue to simmer for 3 hours.
  3. Season with sea salt and crushed black peppercorns. Serve hot! Yumz

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