Leftover turkey soup is the ultimate recipe to use up any of that remaining turkey from Thanksgiving or Christmas. This delicious healthy recipe is literally bursting with flavour.
Hey folks, in case you missed Tuesday’s recipe, turkey chow mein, this weeks recipe theme is all about using up that leftover turkey from Thanksgiving or Christmas. So today it’s time for my tried, tested and much loved leftover turkey soup to make an appearance!
Its usually after Thanksgiving or Christmas that there’s an abundance of leftovers and that makes for the perfect opportunity to get creative with next-day meals of which this leftover turkey soup is no exception.
Heating up the leftovers and eating the same meal over and over again just isn’t going to cut it, that’s where this recipe comes into play!
This homemade turkey soup is one of my favorite recipes for using up leftovers and is ideal for making after the festivities because it really doesn’t require too much effort at all.
Plus if you don’t have any leftover turkey meat it’s equally easy enough to make this soup at any time of the year just by using cooked and shredded turkey breast meat.
Just like my chicken soup the health benefits of this leftover turkey soup are numerous and its especially great for if you have a winter cold!
Other Veggies You Could Add To This Leftover Turkey Soup
I’ve made this a really simple soup where I’ve added rice as a cheap “bulk up” grain but you can add any different kind of vegetables you want to change it up a little or to substitute for the rice, for example :-
- Sweet Potatoes
- Turnips / Swede
- Green Beans
- Brussel sprouts
So you see, you can more or less use up whatever leftover vegetables you have sitting in your fridge!
- 1 tbsp olive oil
- 1 large onion diced
- 175 g cooked turkey shredded
- 1 tbsp tarragon fresh or dried
- 600 ml chicken stock
- 40 g washed rice
- 150 ml skimmed milk
- Salt and freshly ground pepper
- A little tarragon to garnish
- Heat the olive oil in a large pan and add the diced onions. Saute for 2 - 3 minutes until softened.
- Stir in the shredded turkey and tarragon and then add the chicken stock and bring to the boil, turn down to simmer.
- Add the rice and simmer for 20 minutes until its cooked then turn off the heat.
- Stir in the milk, season to taste with salt and pepper.
Serve in bowls with a little more tarragon sprinkled over.
Well as it’s Christmas and the time for catching up with good friends I’ll be heading up to Dundee tomorrow to catch up with this lot, who I haven’t seen since our beer festival break in Munich in September!
And I’ll catch up with all of you, my good friends next week for our final two recipes before the big day!
I’ve got that other dessert recipe I mentioned in the no bake chocolate orange cheesecake recipe coming first on Tuesday. I’d like to say it’s a healthier dessert, in fact it is if you miss out the booze, but that’s a key ingredient ha ha!
However, I do have a healthy cauliflower soup recipe for you on Thursday. That one is the perfect Christmas Day starter, if I may say do myself!
So, until next week, I hope you have a great weekend and I’ll catch you later. 😉
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