Another great way to use up turkey leftovers is into a nourishing wholesome soup. Adding homemade bone broth, turmeric, and fresh herbs, makes this soup gut-healing and anti-inflammatory. Enjoy it on a cool winter night, after a day of skiing, snowshoeing, skating or hiking.
Makes 6 servings
Prep time: 20 minutes
Cook time: 30 minutes
What you need:
- 2 tbsp coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp turmeric powder
- 2 celery stalks, sliced (approx. 1 cup)
- 2 cups chopped cabbage
- 3 large carrots, diced
- 4 cups bone broth
- 1 tbsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp sea salt
- 1/2 lb cooked turkey leftovers, cubed
- 2 cups rice vermicelli, broken into small pieces
- 2 cups water (more or less)
What you do:
- Melt coconut oil in large saucepan, over medium-high heat. Add onions and garlic. Sauté until onions have softened. Add turmeric and mix. Continue cooking for 1 minute or until fragrant.
- Add the celery, carrots and cabbage and stir. Continue to sauté for another minute.
- Add the bone broth, fresh thyme, fresh parsley, and sea salt. Bring to a boil, then simmer for 20 minutes or until the vegetables are soft.
- Add the cooked turkey, rice noodles and extra water (as needed). Cook another 5 minutes until noodles are cooked. Taste and adjust seasoning. Ladle into soup bowls and enjoy!
- Replace the fresh thyme and parsley with any other fresh herbs, or 1 tsp dried thyme and 1 tbsp dried parsley.
- Replace the cooked turkey with cooked chicken.
- Replace the vermicelli with rice.
- Store in an airtight container in the fridge for 3-4 days.
- Will freeze very well for up to three months.