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Turkey Soup

This is a great way to use your leftover Christmas or Thanksgiving turkey.  For best results, use your leftover turkey bones to make the broth
Serves 8-10

olive oil

3 sticks of celery, chopped

1 large carrot, chopped

1 medium onion, chopped

2 cloves of garlic, minced

4 cups of small cubed potatoes (skins removed)

2 1/2 cups of cubed leftover turkey (mix of brown and white meat)

8 cups of homemade turkey broth

1/4 cup of uncooked white rice

1 tsp of dried parsley

1/2 tsp of dried basil, oregano, thyme, garlic salt and onion powder

1/4 tsp of summer savory and black pepper

few pinches of seasoned salt

**if you don't have turkey broth, sometimes I use 2 Knorr concentrated chicken stock
 tubs (each cup is 33 grams, and I use the 25% less sodium brand - add 8 cups of water along with the 2 tubs). 


Step 1:
 In a large pot, add 2 tbsp of olive oil over medium heat. Once the oil is hot, add the celery, carrot and onion.  Season with some salt and pepper.  Let saute for 5-7 minutes, then add the minced garlic.  Saute for another minute. 

Step 2: Add your turkey broth (or chicken stock tubs with 8 cups of water), rice, turkey, potatoes and herbs and seasonings.  Lower the heat to medium-low, cover the pot bring to a simmer.  Let simmer for 1 hour. Stir in between. Serve with crackers and ENJOY!