Leftover Turkey Soup
Recipe Type: Soup
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Leftover turkey and chicken can be turned into a meal in minutes. Leftover vegetables and even stuffing can be added so nothing goes to waste. Use what you have – parsnips, turnip, rice, etc. You’ll be surprised how delicious it is!
Ingredients
- 2-3 cups leftover (cooked) turkey or chicken, shredded or cut into 1 inch pieces
- 1 carton (32 oz) chicken or vegetable broth
- 1 Tbsp. extra virgin olive oil
- 8 ounces water
- 1 small onion, chopped
- 2 celery ribs, chopped
- 3 carrots, chopped
- 3/4 cup fresh or frozen peas
- 3/4 cup frozen corn (optional)
- 1 bay leaf
- Himalayan salt and pepper to taste
Instructions
- In a stock pot, sauté onion in olive oil on medium for 3 minutes or until translucent. Add water, broth, cooked turkey, celery, carrots, bay leaf and any other vegetables you’re using. Cook on medium until vegetables are soft. If using pre-cooked leftovers the cooking time will be much shorter – about 10 to 15 minutes. Add any frozen vegetables 15 minutes before serving. Season with salt and pepper to taste.
- If using a crock pot, add all ingredients except frozen and cook on low for 4 to 6 hours. Add frozen vegetables 10 to 15 minutes before serving. Remove bay leaf.
- For a thicker stew, dredge turkey or chicken in flour before adding to the pot.