Snugglebum Leftover Turkey Soup

by Leanne Vogel (Healthful Pursuit) on December 31, 2012

Homemade-Turkey-Garden-Soup-(2)-2INTRO

Snugglebum warm was an expression my Mom always used when she wrapped us up in a billion layers and kicked us out of the house to play in the snow for awhile.

According to urban dictionary, a snugglebum is a human heater – that special someone in your life that cuddles up with you to keep you warm on a cold and rainy morning. The person that will drop everything they had planned for the day and be content cuddling up with you forever.

Ah, if only we could all spend our days cuddling. I think the world would be a better place.

Luckily, there’s a recipe for that.

Homemade Turkey Garden Soup (27)

If you don’t have your own snugglebum on hand, or the thought of vegging on the couch all day doesn’t peak your interest (or is at all practical), you could just make some homemade turkey soup with that leftover turkey carcass you stuffed in the freezer after Christmas dinner last week. One serving of this soup is equal to one mega dose of snugglebum.

And did I mention that homemade stock just tastes better? Not only that, but the nutrients in a homemade stock are outrageously fantastic. The cooking process breaks down the bones and connective tissues that can help to heal the body, especially those with digestive imbalances. The gelatin helps deliver nutrients easily, the bone marrow strengthens your immune system, minerals help to support your structural system…

When’s the last time your snugglebum benefited your bones?

Heh.

Homemade Turkey Garden Soup (5)

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Snugglebum Leftover Turkey Soup
Author: 
Allergens: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Serves: 10
 
Warming turkey and vegetable soup made with minimal oils, 0 grains, and lotsa love.
Ingredients
Turkey Stock:
  • 1 leftover turkey carcass from a 12-pound turkey
  • 22 cups of water
  • 2 carrots, broken in half
  • 2 onions, halved
  • 1 head of garlic, skins removed and roughly chopped
  • 8 peppercorns
Soup:
  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, sliced
  • 2 cup chopped celery
  • 5 cloves garlic, minced
  • 4 cups cubed cooked/leftover turkey
  • 28 ounces canned stewed tomatoes
  • 3 cups roughly chopped carrots
  • 2 teaspoons sea salt
  • 2 bay leaves
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ¾ teaspoon freshly ground pepper
  • ½ teaspoon ground sage
Roasted Potatoes:
  • 3 cups chopped baby potatoes washed
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon each of: dried rosemary, dried thyme leaves, ground sage, marjoram
  • ⅛ teaspoon sea salt
Add-ins:
  • 1 package (300 grams) frozen chopped spinach, thawed
Instructions
  1. Remove as much meat as possible from the turkey carcass and place bones in a large stock pot. Cover with stock ingredients and bring to a boil. Skim the foam that comes to the top. As the carcass softens, push down to submerge all bones in the water. Reduce heat to low and simmer for 2-6 hours. Stirring occasionally. Once complete, pour through a strainer, place into a large bowl and refrigerate for at least 24 hours. Then, skim the fat off the top of the bowl and you’re ready to rock!
  2. Saute oil, onion, celery and garlic in a large soup pot. Add turkey, tomatoes, carrots, salt, bay leaves, oregano, basil, pepper, marjoram, thyme and sage. Bring to a boil and cook for 20 minutes.
  3. Meanwhile, preheat oven to 400F and combine all roasted potato ingredients on a medium-sized baking sheet. Roast the potatoes for 30 minutes, flipping halfway through.
  4. When soup is about 1 minute from completion, add in thawed chopped spinach and roasted potatoes. Remove bay leaves and serve.
Notes
If you don’t have a turkey carcass, no worries. Just use 20 cups of store-bought chicken or turkey broth. Cooked turkey or chicken breast would work for this recipe, too.

View nutrition information

Homemade Turkey Garden Soup (76)

After being refrigerated, your stock will be quite gelatinous. This is good. The more gelatin, the easier the nutrients will be delivered to the places your body needs it most.

Homemade Turkey Garden Soup (67)-2

The secret to this tasty soup is in the roasted potatoes. They add so much flavor to the end result! Definitely worth it.

Turkeysoup

The crispier the potato, the better. Roast those babies until they’re nice and golden brown.

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Saute your veggies, round up all the leftover turkey you can find…

Turkeysoup3

Add it all to a pot, bring to a boil and let it simmer for 20 minutes.

Homemade Turkey Garden Soup (49)

Serve with a slice of grain-free flax bread and you’re good to go!

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{ 14 comments… read them below or add one }

Ally @ Om Nom Ally

I never knew anyone but my partner and I used the term snugglebum! Though we say “snugglebutt”, I never knew it was a thing outside the bubble of our relationship – how funny!

More seriously, what a yummy and hearty looking recipe! I love making homemade stock. I used to use the premade, but it tastes like nothing once you start to prepare the real thing :)

Reply

Leanne Vogel (Healthful Pursuit)

I didn’t know it was an actual thing either! When I was thinking of what to call this soup, I instantly thought of the word snugglebum, then Googled it to see if it was a ‘thing’ or if people would think I was off my rocker adding the word snugglebum to a recipe. Glad to hear it’s a popular thing.

It was my first time making homemade stock and soup. I don’t know why I hadn’t done it sooner. It’s SO easy and you’re right, tastes so much better!

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Ally @ Om Nom Ally

I know what you mean about the stock , I always imagined it it being too hard, too time consuming etc. In reality you don’t really have to do much at all. I don’t know if I could go back now!

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jodye @ chocolate and chou flour

This soup sounds lovely! Of course, I don’t have a turkey carcass lying around, but I’m sure I could muster up the energy to make a good vegetable broth. And perhaps some lentils and beans in place of the turkey. I know what will be keeping me warm tonight!

Reply

Leanne Vogel (Healthful Pursuit)

Yum, a good veggie stew/soup would be just as delicious!

Reply

Tamikko

Ha, Snugglebum! That’s great! My favourite things about a turkey is leftover turkey sandwiches and turkey stew. This soup is so much healthier then what I used to make. I bet it’s going to replace my stew. Now only if I had a turkey. The only downfall to having Christmas at someone else’s home is no leftovers, or carcass. Now to go get a turkey :)

Reply

Leanne Vogel (Healthful Pursuit)

It’s so much healthier than the one we grew up on as kids, too. So many unnecessary ingredients in the others! I’m famous for whipping up a turkey on a weeknight just because I LOVE the leftovers. Get on it! I’m sure there are some great turkey sales happening this week!

Reply

Suzanne @ RollWithIt

I love making soup from leftover turkey! I usually do a huge stock pot and make about a half year’s worth of stock and freeze it! Saves time, money and is a great way to make sure I have a clean option when making soup!

Reply

Leanne Vogel (Healthful Pursuit)

I’m most definitely going to try that next time, Suzanne. What a great idea! As much as I love this soup, we’ve each had our fair share of it over the last week and still have about half to go. I hadn’t thought to save just plain stock for future soups. And yes, you HAVE to make those carob cookies. They’re pretty outrageously good :) Hope you had a fabulous holiday season!

Reply

Suzanne @ RollWithIt

Oh NOOOOO! Turkey souped out! Just freeze the remainder of the soup – one day in the middle of winter you will be desperate for some soup and thankful you’ve got a batch in the freezer. Holiday season was good – we traveled back to Ontario but my little one got sick so we spent most of the time in bed resting with him. Hence the lack of activity on my favourite blogs!

I can’t wait to make those cookies! Picking up ingredients this weekend FOR SURE!

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Sonia! The Healthy Foodie

Too funny Leanne! First, you inspired me to make soup with my leftover turkey by mentioning the soup that you’d made with yours. Then your post comes up and I see that you and I used the exact same bowls only in different colors. What were the odds? So when you see my post, don’t think that I copied you… your post came after my pics had been taken! ;)

I can’t believe this was your first time making stock! I eat a lot of chicken breasts myself and tend to buy the ones that are already skinned and deboned, but sometimes I buy the chicken backs, which I have to skin and debone myself. When I get those, I always save the bones to make stock. I then freeze my stock in ziploc sandwich bags which I fill with about a cup of stock and then lay flat to freeze (I place them on a cookie sheet when there is nowhere to lay them flat in the freezer). I can then easily and quickly fix myself a nice, single, bowl of soup whenever I please!

And unfortunately, I do not have one of them snugglebums… wish there was a recipe somewhere to make me one from scratch! ;)

Reply

Leanne Vogel (Healthful Pursuit)

Did you get the bowls from Loblaws? I bought them when I was back in Calgary and carted them across the country in my carry-on (along with a bunch of other blog props!) I definitely got the raised eyebrows at security. Too funny that we both went in the same direction. It’s not the first time, either!

Making stock felt like a rite of passage. I felt so… organic and awesome making it! I love the idea of using chicken bones and just storing them in the freezer. Will definitely be planning to do that as soon as we load up on more chicken! Still have so much turkey to get through, my gosh.

If I figure out a recipe for snugglebum at it’s finest, you’ll be the first one I tell!

Reply

Sonia! The Healthy Foodie

You carted bowls and food props in your carry-on? Now that is too funny! I bet they had a few questions to ask at security!

I got mine at Maxi & Cie, which is part of the Loblaws family. They were going for a dollar a piece and they had several colors and models to choose from. To this day, I can’t understand why I didn’t buy a whole case! I only took one of each of the blue and the white.

And I don’t store bones in the freezer, if I did that, they would never get used. I know me, I would just eventually throw them out when I’d need to make some room in there. What I do is I store the finished product. Keeping the stock in ziploc bags makes it all nice and flat and it takes up no space at all, plus it thaws in no time and can easily be broken down into smaller pieces if need be. So incredibly convenient!

Oh, and if you do come up with a recipe for snugglebum, make sure it freezes well! ;)

Reply

Marianne

I really laughed out loud :D You always make healthy food so much fun! Love this soup! I’d better make some for my own snugglebum :)

Reply

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