Name: HOMEMADE TURKEY AND VEGETABLE SOUP
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 1 onion (diced); 1 Tbsp flour; 3 large carrots (peeled and sliced); 2 stalks Celery (diced); 2-3 cups leftover turkey (diced); 8 cups chicken or turkey broth; 1/2 teaspoon poultry seasoning; 1 bay leaf; 4 ounces noodles (we used rotini); 1 Tbsp Parsley (optional); salt and pepper (to taste)

How was everyone’s Thanksgiving? Did you have to Zoom with family or were you able to all be around the same table? Whatever situation you had, I hope it was memorable and wonderful! My family wishes you a belated blessed Thanksgiving.

One of my favorite meals of the whole year is the day AFTER a big turkey dinner, when I can use the leftovers to make an open face turkey sandwich. I’ve had the same meal every year (sometimes twice a year) since I could chew food.

This year, because it’s chilly outside, we felt like adding homemade turkey and vegetable soup to our day after Thanksgiving menu.

HOMEMADE TURKEY AND VEGETABLE SOUP

Course

Main Dish

Cuisine

American

Keyword

carrots, keto, pasta, soup, turkey

Prep Time

5 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

1 Tbsp olive oil
1 onion diced
1 Tbsp flour
3 large carrots peeled and sliced
2 stalks Celery diced
2-3 cups leftover turkey diced
8 cups chicken or turkey broth
1/2 teaspoon poultry seasoning
1 bay leaf
4 ounces noodles we used rotini
1 Tbsp Parsley optional
salt and pepper to taste

Instructions

Cook onion in olive oil until tender, about 3-4 minutes.
Add flour and cook 1 minute.
Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes.
Add noodles and cook 8-10 minutes or until tender.
Remove from heat, discard bay leaf and stir in parsley.
Season to taste and serve.