Leftover Turkey. It’s coming. Here is my favorite way to repurpose leftovers and make a really yummy soup.
The best part is that you can add anything you’ve got left over and it’s yummy.
Turkey Soup
Ingredients:
- 8-10 cups of turkey stock (I use the recipe here and substitute the turkey for chicken)
- 4-ish cups of leftover turkey chopped into bite-size pieces
- 2-3 cups of leftover roasted veggies (Or if you don’t have any: 2 carrots, peeled and chopped, 2 ribs celery, chopped, 2 medium potatoes, peeled and cut into bite-sized pieces)
- 1-2 cups turkey gravy (optional, but makes the soup thick and richer)
- Optional, but yummy: 1 cup uncooked Noodles/pasta. I like Rotini or Elbow Macaroni.
Directions:
- In a large stock pot, add stock, meat, and veggies. Simmer on medium until the soup has reached a gentle boil, and if using fresh veggies the veggies are fork tender.
- Add in noodles/pasta, and allow to simmer 10-ish minutes, until pasta is cooked.
- Now it’s gravy time. Gently pour in the gravy, and bring the soup to a gentle boil, stirring frequently.
- Serve soup immediately. It’s really good topped with reheated leftover stuffing/dressing.
This soup reheats well and can be frozen for future meals.
Our 
If you follow me on Instagram, you saw that I made soup the other morning. This stew is easy to make. It’s hearty, filling, and is a great way to incorporate veggies into your diet without much fuss.
I’ve been busy this week, and as a result, haven’t had much time to post, but I’ve got all kinds of fun freebies and deals to share.
If you are into Organic/Natural/Healthy products, then
We’ve been doing a lot of meat-free nights around here lately. To be honest, meat is really expensive lately, and the kids and I don’t eat it often anyway.
It’s been chilly here the past few days, and that means sweaters and soup!
This recipe is slightly more involved than previous recipes I’ve posted, but I guarantee you excellent results, and there will be no leftovers.
