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!