Turkey Soup with Thanksgiving Leftovers
This Turkey Soup is a joy because it will turn out different each time you make it based on the leftovers you use. Try it at home after Thanksgiving, or be like me and make it just because.
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Equipment
- Slow cooker
Ingredients
- 32 oz + 1 cup chicken broth
- 4 cups or more of leftover turkey
- 2 cups mashed potatoes
- 1-2 cups green beans
- 1 cup corn
- 1/2 large white onion, diced
- 2 Tbsp. fresh oregano leaves, chopped
- 3 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 Tbsp. garlic salt
- 1 Tbsp. pepper
- 2 Tbsp. olive oil
- Additional salt and pepper to taste
- Optional: Leftover stuffing
- Topping Options: Pepper, breadcrumbs, additional fresh herbs or cheese.
Instructions
- Add olive oil to Dutch Oven and heat through.
- Once the oil is warm add the diced onions. Mix continuously until the onions are translucent.
- Add chicken broth and bring to a boil.
- Add leftover turkey, mashed potatoes, green beans, corn and all fresh herbs and simmer for 20 minutes. If you’re adding stuffing feel free to add it at this point. However, if you add stuffing make sure to add extra chicken broth too as the bread in it will soak up a lot of the broth. If you decide to forgo the stuffing do not worry. The mashed potatoes will make this broth perfect and creamy
- Add dried herbs and continue to let it simmer for about 15 minutes. Add additional salt and pepper to taste now too.
- Remove from heat and serve. Top with bread crumbs, fresh herbs and freshly ground pepper if desired