Name: Leftover Turkey Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 3 cups broth of choice (check out this great recipe to make your own turkey broth); 2 cups leftover turkey, shredded; 2 cups milk or dairy-free milk alternative; 1 can beans of choice (I used black beans to add more color); 1 cup of frozen corn or frozen veggie of choice; ¼ cup all-purpose flour; 1 large onion, chopped; 2 stalks of celery, chopped; 1 large carrot, chopped; 1 clove of garlic, minced; 1 tbsp oil of choice (I used organic canola oil); 1 tsp chili powder (you can make it 2 if you prefer spic; tsp cayenne pepper (optional); salt and pepper, to taste; fresh parsley for garnish

01 Aug Leftover Turkey Soup

Posted at 08:29h in Lunch, Recipes by Michael

Print Recipe

Leftover Turkey Soup

I don’t know about you but I still have quite a bit of turkey leftover from Thanksgiving dinner. We’ve been eating sandwiches all weekend and wanted to try something different to use up the last of the turkey. Luckily, with a bit of recipe searching I was able to whip up a quick, and tasty, Leftover Turkey Soup.

Prep Time10 mins

Cook Time30 mins

Course: Entrees

Cuisine: American

Keyword: leftover soup, soup entrée recipe, soup recipe, thanksgiving day turkey leftover recipe, turkey recipe

Ingredients

3 cups broth of choice (check out this great recipe to make your own turkey broth)
2 cups leftover turkey, shredded
2 cups milk or dairy-free milk alternative
1 can beans of choice (I used black beans to add more color)
1 cup of frozen corn or frozen veggie of choice
¼ cup all-purpose flour
1 large onion, chopped
2 stalks of celery, chopped
1 large carrot, chopped
1 clove of garlic, minced
1 tbsp oil of choice (I used organic canola oil)
1 tsp chili powder (you can make it 2 if you prefer spic
tsp cayenne pepper (optional)
salt and pepper, to taste
fresh parsley for garnish

Instructions

Heat oil in a large stockpot. Add chopped carrots and celery. Cook for 3-5 minutes, stirring occasionally.
Add chopped onion, minced garlic, chili powder, and cayenne pepper (optional), stirring occasionally.
Add broth and bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 10-15 minutes.
In a separate bowl, whisk milk, flour and salt. Add to soup and stir until incorporated. After roughly 5 minutes, you should see the soup thicken slightly.
Add the shredded turkey and corn. Season with salt and pepper, if desired. Simmer for an additional 10-15 minutes. When ready to serve, garnish with chopped parsley.