You might not believe me now, but there is going to be a time in your not-so-distant future when you are sick of Thanksgiving leftovers. You won’t be able to imagine eating another turkey sandwich, but you’ll still have a giant plate of the stuff kicking around your fridge. What’s a non-food-wasting, frugal person to do?
Make this soup. That’s what you’re going to do. And you’re going to promise me right now. Because this is one of the best soups (if not the best) that I have ever posted on this little chunk of internet real estate. I thought I wasn’t going to be able to top Slow Cooker Cheeseburger Potato Soup, but holy guacamole, this one is right up there, too.
I can’t claim credit for this deliciousness though. This recipe is a big shout out to my Mama. She first served our family Chicken Gnocchi Soup about a year ago—and it was amazing. Like three bowls and then had to waddle home kind of amazing. And I’ve continued to make the chicken version of this soup throughout the cold months ever since. But I had an inkling that the recipe would be killer as a way to use up leftover turkey, and boy, was I ever right!
Of course, you could easily take the recipe as written below and sub in chicken (a rotisserie chicken would be great!) and be along your merry way, but there is something about the slow-roasted, rich flavor of a Thanksgiving turkey (combined with good quality turkey stock made from the leftover bones) that really take this soup to the next level. It’s even better if you happen to have meat and stock from a smoked turkey, but just a run of the mill roasted turkey will be darn good, too.