healthy, Paleo, soup, Thanksgiving, turkey, Whole30

Turkey Soup

Happy Thanksgiving! I hope everyone had a wonderful holiday with family and friends 🙂 I don’t know about you, but I am ready to get back on track with my diet after indulging on Thanksgiving.

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Ed and I hosted Thanksgiving at our place this year. This was my first time cooking Thanksgiving dinner. We fed 6 people and made enough food to feed a small country. Needless to say, we were left with TONS of leftovers.

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Ever wonder what to do with all of that leftover turkey? I used the leftovers to make a big batch of turkey soup. This soup is hearty, delicious, and exactly what I need to get back on track! You will need leftover turkey, carrots, celery, sweet potatoes, onions, garlic, chicken stock, fresh parsley, bay leaves, salt, and black pepper.

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Normally, I use my own homemade chicken broth, but I am out right now 😦 Make sure you read your labels if you’re using store-bought. The chicken broth pictured is from Costco and only contains water, organic chicken, organic veggies and spices!

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Add your carrots, celery, onions, and garlic to a large soup pot and saute until softened (about 4-5 minutes). Season with salt and pepper.

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Add the turkey, sweet potatoes, bay leaves, and fresh parsley to the pot. Bring to boil, then cover and simmer for 30 minutes, or until the potatoes are fork-tender and the turkey is heated through.

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Remove the bay leaves and serve hot. Enjoy! 🙂

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Turkey Soup

INGREDIENTS

  • 6 cups of leftover turkey, shredded
  • 6 celery stalks, sliced
  • 6 carrots, peeled and sliced
  • 2 sweet potatoes, peeled and cubed
  • 2 medium yellow onions, diced
  • 4 quarts (128 oz.) chicken broth
  • 4 garlic cloves, minced
  • 1/2 cup fresh parsley, chopped
  • 2 bay leaves
  • Salt and black pepper, to taste

DIRECTIONS

  1. Add your carrots, celery, onions, and garlic to a large soup pot and saute until softened (about 4-5 minutes). Season with salt and pepper.
  2. Add the turkey, sweet potatoes, bay leaves, and fresh parsley to the pot.
  3. Bring to boil, then cover and simmer for 30 minutes, or until the potatoes are fork-tender and the turkey is heated through.
  4. Remove the bay leaves and serve hot.

 

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