Leftover Turkey Soup Recipe
An easy, light, and nourishing soup for an easy day-after-Thanksgiving meal.
Servings: 12 cups
Calories: 232kcal
Equipment
- Large pot
Ingredients
- leftover turkey meat (diced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 1 medium yellow onion (diced)
- 2 TBSP butter (or olive oil)
- 4 cups chicken broth (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)
- black pepper (to taste)
- fresh parsley (optional, for garnish)
- fresh thyme (optional, for garnish)
Instructions
- In a large stock pot or Dutch oven, melt the butter over medium heat.
- Saute the carrots, celery, and onion in the melted butter until they begin 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
Keep any leftovers in an airtight container in the fridge and reheat as needed.
Nutrition
Serving: 1cup | Calories: 232kcal | Carbohydrates: 21g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 382mg | Potassium: 409mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2133IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg