Leftovers soup just might help you solve one immediately pressing problem: What should you serve for dinner tonight? But whipping up a whole new hearty recipe from the remnants of previous meals also addresses a larger, more serious issue: food waste.
According to the UN, about one-third of the world’s food goes to waste each year.1 It’s a staggering figure and a daunting problem. But every little bit helps, and by accounting for your own family’s food waste, you’re doing your part in helping to resolve the world’s food waste problem.
Having some leftovers soup recipes in your back pocket when your refrigerator and pantry start getting a little crowded can change your meal planning strategy for good. Not only will you be saving money, but you’ll also find novel ways to infuse more vegetables and flavors into your family’s diet.
Read on for three leftovers soup recipes you can rely on for a no-fuss hearty meal that won’t require a trip to the grocery store.
Leftover Turkey? Turkey And Noodle Soup
Don’t let that perfectly good bird go to waste. This leftover turkey soup recipe transforms extra turkey into a hearty soup you can customize any number of ways. Don’t feel like noodles? Sub in a different starch, like wild rice, or even ancient grains, like quinoa. Want to make it low carb? Nix the noodles altogether, and throw in even more vegetables.
Pro tip: This turkey soup recipe results in a thin broth, but you can stir in some leftover mashed potatoes to make a thicker soup broth. In addition to carrots and celery, you can add other favorite veggies. Experiment and enjoy.
Ingredients
- 1 turkey carcass
- 8 cups chicken broth
- 1 yellow onion, chopped
- 4 celery stalks, sliced
- 2 carrots, chopped
- 1 bay leaf
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp rosemary
- ½ tsp thyme
- 12 oz. egg noodles
- 2 cups leftover turkey meat, chopped
Instructions
- Place turkey carcass in a large stockpot or Dutch oven. Add chicken broth and bring to a boil before lowering heat down to a simmer.
- Cook covered for 30 minutes.
- Remove the carcass, and set aside on a cutting board. Then add in onion, celery, carrots, and herbs and spices to the broth.
- Cut the turkey into bite-size pieces.
- Stir in egg noodles and chopped turkey meat.
- Allow soup to come to a simmer. Cook for about 12 minutes or until noodles (or choice of starch) is cooked through.
- Serve warm.
- Leftovers can be stored completely cool and in an airtight container in the refrigerator for up to three days or in the freezer for up to six months.2
Leftover Ham? Cheesy Ham And Potato Soup
A recipe that lets you make that roast ham shine one more time is one you should always have in your back pocket. Plus, this recipe is made from a symphony of pantry staples you may need to use up before they go to waste — think that odd bunch of potatoes you have languishing in your produce drawer and that carton of milk nearing its best-by date in the fridge.
Pro-tip: This hearty soup recipe is as versatile as they come, and it can be tweaked to make it lighter or even more nutritious. Use sweet potatoes instead of regular potatoes if you want to bump up the fiber content. Use your choice of non-dairy milk. And let your family make their bowl their own by setting out a range of toppings and mix-ins like chopped chives, crumbled bacon, or sour cream.
Ingredients
- 4 medium-sized potatoes, peeled and cubed
- 12 oz. cooked ham, cubed or roughly chopped
- 4 cups of water
- 2 chicken bouillon cubes (or use 4 cups chicken broth)
- ½ tsp salt
- 1 tsp garlic pepper seasoning
- 5 Tbsps. butter
- 5 Tbsps. flour
- 2 ½ cups milk
- 1 cup cheddar cheese, shredded
- Scallions, chopped
Instructions
- Add chopped ham, potatoes, and water (or chicken broth) to a large stockpot and bring to a boil. Cook on medium heat for about 15 minutes (until potatoes are tender).
- When potatoes are tender, add bouillon cubes (if using), salt, and pepper seasoning.
- In a separate saucepan, melt butter over medium heat. Add flour slowly, mixing well to make a roux (a thick pasty mixture). Then, slowly incorporate milk. Keep whisking to eliminate clumps until you form a thick sauce.
- Add milk sauce to the stockpot and stir well.
- Remove from heat when warmed through, then add cheese right before bringing it to the table. Top with scallions, if desired.
- Store leftovers in an airtight container. This will keep in the refrigerator for up to 4 days.3
Leftover Chicken? White Chicken Chili
Who doesn’t want to come home to comfort food? This wholesome white chicken chili recipe packs in all the familiar, down-home flavors of a classic chili, but no one would ever suspect you just threw some odds and ends into a slow cooker and called it a day.
Pro tip: This is quite an indulgent recipe with sour cream, so feel free to use Greek yogurt instead. Also, make sure to stick to low-sodium chicken broth if you’re using the canned or boxed kind.
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 ½ cups chicken broth (low sodium)
- 8 oz. green chilies, diced (from 2 4-oz. cans)
- 1 ½ tsp cumin
- ¼ tsp cayenne
- ½ tsp oregano
- ½ tsp paprika
- Juice of half a small lime
- Salt and pepper, to taste
- 2 15-oz. cans great northern beans, drained and rinsed (or use beans you have on hand)
- 1 cup corn (fresh or frozen)
- 2 cups leftover rotisserie chicken, shredded
- 1 cup sour cream (or Greek yogurt)
- Toppings of choice: Chopped green onions, shredded cheese, sliced avocado, cilantro, etc.
Instructions
- In a large stockpot, saute onions in olive oil over medium heat. Add garlic and cook until soft.
- Stir in chicken broth, chilies, and spices, as well as lime juice. Season to taste.
- Take a ladleful of beans and toss into a food processor or blender with a splash of broth from the pot. Puree until smooth, then add this to the rest of the soup in the stockpot. This helps thicken the chili, but it’s an entirely optional step. Otherwise, just add all the beans and corn into the broth mixture.
- Simmer, uncovered, for about 15 to 30 minutes to help develop flavors.
- Remove from heat, then stir in shredded chicken and sour cream or yogurt.
- Serve immediately, topped with chili fixings or in small bowls on the side.
- Store leftovers in an airtight container in the refrigerator. The soup will keep for 3-4 days.4
Reduce Food Waste With A Little Ingenuity
These delicious recipes prove that all you need is a large stockpot or slow cooker, some pantry staples, and the remains of last night’s dinner to make a full meal from scratch. All of these leftover soup ideas center on your willingness to take a second look at what’s stocked in your refrigerator and imagine the possibilities. Experiment a little, and you just might come up with your family’s new favorite healthy and hearty dish.
Learn More:
Sources:
1. http://www.fao.org/food-loss-and-food-waste/en/
2. https://dinnerthendessert.com/turkey-soup/
3. https://lilluna.com/cheesy-ham-and-potato-soup/
4. https://tastesbetterfromscratch.com/creamy-white-chicken-chili/
