Soup: Leftover Turkey Soup
- 1 large onion, or 2 medium onions, diced
- 1 large sweet potato or 2 medium white potatoes, washed & diced (skin on, bruises cut out)
- 8 cups water
- 2 cups broccoli, fresh, frozen, or leftovers
- 1 cup whole grain pasta (like macaroni) or brown rice
- 1 teaspoon powdered chicken stock or 1 cube chicken stock
- ½ teaspoon poultry seasoning or dried sage or Italian seasoning
- 2 cups cooked turkey meat (no skin), chopped (bones taken away)
Directions for Preparation
- Add onion, sweet potato and water to a large pot. Bring up to a boil and cook for 15 minutes.
- Add the rest of the ingredients and cook for 15 more minutes.
Instead of using water, you can add flavour to the soup by making your own turkey broth:
- Take any meat off of the turkey carcass. Break up the bones of the carcass a bit.
- Put the carcass into a large pot and cover with 8 cups of cold water.
- Bring to a boil and then quickly lower the heat so it is gently boiling.
- Cook for at least an hour. Take off the foamy stuff floating on top of the broth and fish out the bones. If there are still too many little pieces, pour the broth through a strainer into another pot.
The holidays are not complete without lots of leftover turkey. Use leftovers to
make this simple but nutritious soup.
208 Calories (kcal), 4.6 g Fat, 349 mg Sodium, 3.3 g Fibre, 20.6 g Protein for serving