Leftover Turkey Soup Recipe
An easy, light, and nourishing soup for an easy day-after-Thanksgiving meal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 12 cups
- leftover meat from turkey
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 2 TBSP butter
- 4 cups chicken or turkey stock
- 1 tsp each of 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
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.
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!
Serving: 1cup | Calories: 198kcal | Carbohydrates: 22.1g | Protein: 17.7g | Fat: 4.2g | Saturated Fat: 1.8g | Cholesterol: 34mg | Sodium: 364mg | Fiber: 6.6g | Sugar: 2.9g