Episode 5: Thanksgiving Leftover Soup

 

At first I called this a stew but then it hit me that this was indeed a soup. Let's get into it.

THANKSGIVING LEFTOVER SOUP

• 2 cups leftover Thanksgiving turkey, cut into bite sized pieces
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 large russet potatoes, skinned and cubed
• 1 medium white onion, chopped
• 1 tbsp butter
• 2 tbsp all purpose flour
• 4 cups chicken stock
• 2 cups vegetable stock
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp poultry seasoning
• 1/2 tsp sage
• 1 tsp parsley
• 1/2 tsp ground white pepper
• 1/2 tsp rosemary
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/4 cup heavy cream

In a large pot with a little olive oil, add the onion and celery on a medium-high heat. Cook for two minutes. Add the carrots and potatoes and cook for two more minutes. Add the butter and let it melt - stirring the vegetables in the process. Add the flour and stir to coat all the vegetables. Add the chicken stock and vegetable stock. Add the turkey. Stir. Add in all the spices along with salt and pepper to taste. Turn the temperature down to lo or simmering and let cook for two-three hours. Ten minutes before serving add the heavy cream. Remove from heat and enjoy!

This is a great use of leftover turkey after the holidays and is easily one of the best soups I have ever made. If you want to make any additions to the soup, feel free to try something new. I added half a Kielbasa to mine for good measure. As an added bonus I toasted my left over stuffing (dressing) in the oven and made croutons for the soup. If you would like to do this just break the stuffing (dressing) in to pieces and bake at 200 degrees Fahrenheit for three hours or until completely dry.

Cooking is about trying new things. Why not?!

If you enjoyed this recipe and want to see the video tutorials check me out on TikTok (mrs_sheenak)!