Leftover Turkey Soup

I don’t know about you, but this year my family has been exploring different diets. At this year’s Thanksgiving, we had gluten-free, dairy-free, vegan, vegetarian, low fodmap eaters, and carnivores all at one table. We had a 25 lb turkey, and a whole lot of leftover turkey. My fiancé and I got to reap the benefits of leftovers, and were super excited about the minimal shopping we had to do at the grocery store. Score! I also totally took advantage of the freezer to store food so it wouldn’t get funky -I digress.

Over the past few days, we have eaten a lot of traditional leftovers. In planning meals for the week, I thought about making a chicken soup and realized- HELLO- turkey soup for the win! I chopped up some veggies, threw in the leftover turkey, and a little while later I had a turkey soup to enjoy for dinner. Seriously, guys- SUPER easy. I am all about the easy meals. Especially since I had to write a full evaluation report that needs to get sent home tomorrow- oops. Thanks to my quick turkey soup, I had plenty of time to work on it.

Bonus- the soup is low Fodmap too!

What’s your favorite thing to do with leftover turkey?

 

 

Leftover Turkey Soup

Prep time: 10 minutes Cook time: 45 minutes

Servings: 6-8

Ingredients:

  • 3-4 cups of leftover cubed turkey
  • 3 large carrots, peeled and sliced into circles
  • 3 large stalks of celery, chopped
  • 1/4 cup of green leek tips
  • 32 oz low Fodmap chicken stock
  • 32 oz water
  • 1 large lemon
  • 1 inch ginger, peeled & chopped
  • 1/2 cup chopped fresh parsley
  • 2 tsp dried thyme
  • salt & pepper to taste
  • 1 tsp ground turmeric
  • 2 tbsp olive oil
  • cooked white rice or gluten-free elbows

Steps:

  1. In a large pot, heat olive oil over medium heat. Add celery, carrots, leek tips and sauté for 5 minutes.
  2. Add cubed turkey, ginger, fresh parsley, chicken stock, water, turmeric and thyme to the pot. Add salt and pepper to taste.
  3. Squeeze lemon into the pot, discard peel.
  4. Bring to a boil, then simmer for 30-40 minutes. Add salt and pepper as needed.
  5. Serve with rice or gluten-free elbows. Enjoy!

2 thoughts on “Leftover Turkey Soup

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