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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:
232
kcal
Author:
Katie Wells
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:
1
cup
|
Calories:
232
kcal
|
Carbohydrates:
21
g
|
Protein:
21
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
58
mg
|
Sodium:
382
mg
|
Potassium:
409
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
2133
IU
|
Vitamin C:
8
mg
|
Calcium:
42
mg
|
Iron:
2
mg