If you are like me, you have a bunch of turkey leftover from Thanksgiving and you want to find something to do with it. Well, I have a great and easy soup, to use up all of that turkey!
It also happens to be free of the top 8 allergens and corn, which is one of my biggest allergens! I cook my turkey using olive oil and a non-dairy butter, so the meat is dairy free to begin with! I also add in a little turmeric, which is a great anti-inflammatory! I hope you enjoy it & find time to make it in this busy holiday season!
Leftover Turkey Soup
-1/4 tsp salt
-1/4 tsp pepper
-2 tbls olive oil
-1 medium onion, diced
-1/2 cup carrots, peeled and chopped
-1 cup celery, diced
-2 cups cooked turkey meat, shredded or chopped (white & dark meat is great to use)
-2 quarts chicken stock
-1 cup shredded carrots
-3/4 cup frozen peas
-1 cup frozen chopped green beans
-1/4 tsp turmeric
-1 bay leaf
- In a large dutch oven or stock pot, season onions, chopped carrots, and celery with salt and pepper. Sauté in olive oil, until tender, about 5 minutes.
- Add in turkey meat, chicken stock, shredded carrots, peas, green beans, turmeric and bay leaf. Bring to a boil.
- When it is at a boil, reduce heat and simmer on medium heat for 20 minutes.
- Once all vegetables are cooked through, remove bay leaf. Serve and enjoy!