Day After Turkey Soup

What is better after you have had all those turkey sandwiches? Soup of course!

I made a Day-After Turkey Eggs Benedict for breakfast (sorry I did not take pics of it, but it tasted awesome, I will make sure to post it next time). There was plenty of turkey meat left to make this simple but yummy soup this year with the leftover Thanksgiving turkey.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Dinner, Lunch, Main Course

Cuisine American

Servings

Calories 555 kcal

Ingredients

3 Cups Leftover Turkey picked clean of bones and skin
2 Quarts Chicken Stock
4 Carrots peeled and diced
2 Celery with stalks
1 Onion diced
5-6 Asparagus
8 Oz. Pasta Shells cooked separately
2 Tablespoons Olive oil
2 Tablespoons Parmesan Cheese
Salt and Pepper to taste

Instructions

Wash carrots, asparagus, and celery
Dice onion
Add the olive oil to a large stock pot
Add in the onion (cook on low to sweat them)
Once the onion is starting to glisten add in the celery and carrots
Continue to cook over medium heat
Add in the turkey meat
Add stock and the asparagus
Simmer over medium heat for 1-2 hours with the lid on, stirring occasionally
Prepare the pasta in a separate pot and add to your soup when it’s nearly done
Add salt and pepper to taste
Garnish the filled bowls with the Parmesan cheese

Nutrition

Calories: 555kcalCarbohydrates: 55gProtein: 41gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 104mgSodium: 710mgPotassium: 963mgFiber: 4gSugar: 11gVitamin A: 8406IUVitamin C: 7mgCalcium: 88mgIron: 3mg

Keyword Budget-Friendly, Thanksgiving

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