For Thanksgiving we bought the smallest turkey we could find, which was 15 pounds! Too much for two people, even though that’s all we ate for days! We invited a few people over to share the day with us, but they weren’t able to come by, so I had to find something to do with the leftover turkey. After four days of eating the same thing, it’s time to move on but of course it doesn’t make sense to throw away perfectly good food because you’re tired of it. It just needs to be re-invented in such a way where it feels like something new! What to do with a Thanksgiving leftovers? Since turkey was all we had leftover, I decided to make soup because it’s rainy and cold here. Not to mention, soup is kind of my go-to easy meal. I can simply dump the ingredients in a pot or the slow cooker, let it cook, and have a delicious healthy meal with minimal effort.
This soup is very similar to my slow cooker chicken soup. The hardest part about it was chopping the turkey into small pieces. Even with the time it took to cut the turkey, this was super simple to make. That’s the way I to cook, though: quick, easy, and healthy. I’m such a creature of habit! I can eat the same thing all week & it doesn’t bother me at all. Right now I need to focus on my upcoming ebook anyway, so the last thing I need is to spend all day in the kitchen. We had the chopped frozen veggies on hand, the turkey was left over, and we had plenty of broth on hand. When I’m feeling ambitious, I like to chop up mixed veggies, put them in a plastic bag & stick them in the freezer. Doing this has made my life much easier on many occasions! Like this week – I wasn’t feeling ambitious, at least not in the kitchen anyway! My ambition is focused on finishing my ebook – which is a guide to nontoxic living where I share the insights I’ve gained over the years of living a nontoxic lifestyle.
- Leftover turkey, chopped into bite sized pieces (we had approximately 4 cups)
- 3 32 oz boxes organic vegetable broth
- 2 cups chopped organic celery, carrot, onion & garlic mixture
- 1 cup cooked brown rice
- 1 tbsp salt (I used pink Himalayan sea salt)
- 1 tbsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp sage
- Note: you may need to adjust amounts of ingredients to compliment the amount of turkey you have leftover
- Dump everything in the slow cooker
- Let cook on low all day (about 8 hours)
- Cook rice separately & add just prior to serving
You probably already know this, but to make it Vegan, skip the turkey & add more veggies and/or a grain. To make it Paleo, leave out the rice. Rice & quinoa are two of the few grains I still eat & my husband really likes a heartier n soup, so I added. If you have a house divided, I suggest storing the grain in a separate container and those in the house who want it can add it to their bowls. I’ve said it before but it’s worth repeating: use organic food whenever possible!
This recipe is clean eating approved. Hope you enjoy it! Thanks for taking the time to read!