Leftover Thanksgiving Turkey Soup
I know it is a few weeks after Thanksgiving, but a lot of people make turkeys throughout the winter months. I know I will sometimes have turkey again on Christmas, so this recipe is great to have on hand. I had a lot of turkey left over after the holiday thanks to my mom making a gigantic bird (thanks mom!) and wanted to use a lot of meat before it went bad, so I decided to create a fast and easy paleo/ Whole 30 approved soup. I love soup, especially when you are in need of using some left over meat and your vegetables are close to spoiling. I hate celery when it gets limp, but throw it into a pot of soup and you get great texture and vitamins. Fun fact - you can make your own stock by pressure cooking or slow simmering the turkey carcass in a dutch oven. Check out my homemade chicken stock recipe for how to get the most out of your turkey.
4 cups of chicken broth
2 cups of shredded turkey meat
3 carrots, peeled and chopped
3 celery stalks
salt and pepper to taste
Shred or chop your left over turkey meat. I used a good mixture of white and dark turkey meat.
Next, chop the carrots and celery to bite sized chunks. If you wanted to add other vegetables, please feel free to add what you want at this point. Green beans, potatoes, etc.
Get out a dutch oven or a large pot and add the chicken stock. Turn the heat to medium high. Add the turkey meat and vegetables, plus the salt and pepper. Bring to a boil, then cover with a lid and reduce to a simmer for 20-30 minutes.
Once the soup is ready, serve and enjoy!