Leftover Turkey Soup
This leftover turkey soup is the best way to use up turkey after a thanksgiving feast! Full of immune-boosting ingredients including garlic, ginger, turmeric and bone broth to help you feel your best.
Servings: 6
Calories: 261kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated on the small holes of a box grater
- 6 cups leftover turkey bone broth or regular stock
- 2 carrots peeled & sliced
- 1 celery chopped
- 2-3 cups broccoli florets
- 4 cups leftover turkey chopped
- 1 bay leaf
- ½ teaspoon turmeric
- 1 teaspoon sea salt
After cooking
- 2 teaspoons lemon juice
Instructions
- Sauté - Heat olive oil over medium heat in a 4 quart pot. Add the onion and cook until translucent, 5-7 minutes. Add the garlic and ginger, and cook for 1 minute until fragrant.
- Combine - Add the bone broth, carrots, celery, broccoli, turkey, bay leaf, turmeric and sea salt. Stir up, cover, and bring to a boil. the garlic and ginger, and cook for 1 minute until fragrant.
- Simmer - Reduce heat and simmer for 20-30 minutes, until carrot is soft. Stir in the lemon juice, taste and adjust the salt, and serve.
Notes
Storage & meal prep
- Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
- Refrigerate for up to 4 days, freeze for up to 6 months.
- Thaw completely.
- Reheat individual portions in the microwave or larger portions in a pot until steaming hot.
Nutrition
Serving: 1/6 of batch | Calories: 261kcal | Carbohydrates: 7g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 603mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3650IU | Vitamin C: 31.1mg | Calcium: 45mg | Iron: 1.4mg