Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Leftover Turkey Soup Recipe
An easy, light, and nourishing soup for an easy day-after-Thanksgiving meal
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Lunch or Dinner
Cuisine:
American
Servings:
12
cups
Calories:
198
kcal
Author:
Katie Wells
Ingredients
leftover meat from turkey
2
medium
carrots
2
stalks
celery
1
medium
onion
2
TBSP
butter
4
cups
chicken stock
(or turkey stock)
1
tsp
basil
1
bay leaf
2
cloves
garlic
2
medium
potatoes
(or sweet potatoes, diced)
1
bunch
kale
1
cup
French lentils
salt
(to taste)
pepper
(to taste)
Instructions
Dice the leftover turkey, carrots, celery, and onion.
In a large stock pot, melt the butter.
Saute the carrots, celery, and onion in the melted butter until they are beginning to soften and the onion is translucent.
Add all the remaining ingredients.
Bring to a boil, then turn heat to low and simmer, covered for about 1 hour or until the potatoes and lentils are tender.
Notes
Note: This is a good amount of food, so you will need a larger pan. I used a 5-quart saute pan.
Instant Pot Option:
Since the turkey is already cooked, this is an easy Instant Pot soup:
Saute carrots, celery, and onion for 3-4 minutes in Instant Pot on Saute setting.
Add other ingredients.
Seal pot and set for 4 minutes on Manual high pressure.
Let IP sit on natural release for 5 minutes, then manually release the rest of the pressure and serve soup!
Nutrition
Serving:
1
cup
|
Calories:
198
kcal
|
Carbohydrates:
22.1
g
|
Protein:
17.7
g
|
Fat:
4.2
g
|
Saturated Fat:
1.8
g
|
Cholesterol:
34
mg
|
Sodium:
364
mg
|
Fiber:
6.6
g
|
Sugar:
2.9
g