Ingredients
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3 Carrot
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3 Stalks Celery
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1 Onion
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2 Cloves Garlic
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2 Quarts Chicken Broth
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1 Pound Shredded Cooked TurkeyUse leftover turkey from Thanksgiving or buy shredded roast turkey from deli section
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4 Medium Potatoes
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1 Teaspoon Dried Thyme
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4 Tablespoons Butter
Directions
- Cook Vegetables: Peel and chop carrots, onions, and garlic. Chop celery. Heat a large stockpot over medium-high heat and add a small amount of oil. Add carrots, garlic, celery, and onions and cook stirring for 4-5 minutes until onion is translucent. Add chicken broth and bring to a boil. Peel and dice potatoes and shred turkey into bite-sized pieces. Add shredded turkey and potatoes then reduce heat and allow to simmer for 20 minutes until potatoes are soft.
- Finish Soup: Add thyme to the pot. Add salt and pepper to taste. Simmer for 10 minutes more to allow flavors to incorporate. Finish the soup by adding butter and stirring until it is completely melted.
- Serving: Remove from heat and allow to cool slightly. Divide evenly between four bowls and, if desired, serve with crusty bread.
Meal Prep Tip:
This soup keeps well in the refrigerator for up to four days. Additionally, if you are making this from leftover roast turkey from Thanksgiving or another holiday and have a lot of extra meat, you can make a double or triple batch of the soup and freeze it for later. It will last about 6 months in a regular freezer or up to a year in a deep freezer.
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