The best part about Thanksgiving is the leftovers! After eating my share of turkey sandwiches, making a quick soup was the final way I chose to use up my leftovers. Both dark and white meat could be added to lend its flavors. Add in veggies, chicken broth, seasoning, and some heavy whipping cream and you have got yourself a hearty meal.
This post includes my first cooking video. I used the free download of Splice for iPhone. I enjoyed it because it is easy, fast, and very intuitive. It is not as robust as some editing software, but for a newbie, you cannot beat it. I first recorded the whole time of cooking and then edited it to cut massive amounts out to come up with the finished product. The software allows you to set audio to it as well. I will definitely have to practice/play with this software. The only bummer is that this free version of WordPress does not support videos so my video has a link to YouTube and the quality is very poor 😦 My furry buddy makes her first “Holly-would” appearance too! Let me know what you think of my first attempt. Constructive criticism is always welcome! 🙂
This recipe is taken from the blog Salt and Lavender and I have not modified it at all. However, I would use 1 cup of water instead of the 2 cups per the ingredients because it resulted in a too thin soup for my liking.
2-4 cups of cooked leftover turkey, 1/2 medium onion, 4 sticks celery, 3 large carrots, 1-1/2 pounds potatoes (any kind), 1/2 cup whipping cream
Easy Leftover Turkey Soup
Prep: 10 mins • Cook: 25 mins • Total: 35 mins
- 1 T olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic (I use Penzey’s minced garlic)
- 4 sticks celery, chopped
- 3 large carrots, peeled and sliced
- 1-1/2 lbs potatoes, peeled (if necessary) and cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups water (Use 1 cup if you like a slightly thicker soup)
- 4 dashes Italian seasoning (see recipe notes below)
- 2+ cups cooked turkey meat
- 1/2 cup heavy whipping cream
- Salt and pepper, to taste
- Heat the olive oil in a large pot on medium-high heat. Add the onion and saute until it’s lightly browned (5-7 minutes).
- Add the garlic and cook until fragrant (about 30 seconds).
- Add the celery, carrots, potatoes, broth, water, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Reduce heat to medium-low and cover the pot with the lid slightly ajar. Let the soup simmer for 10 minutes.
- Add the turkey meat and allow the soup to simmer for another 10 minutes or so.
- Stir in the cream and season with salt and pepper to taste.
Italian seasoning can be found in the store already mixed in one jar but I use this mix: rosemary, basil, oregano, and thyme. I put equal amounts of each into a 1/2 T measuring spoon for this recipe.