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