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Quick Leftover Turkey + Bean Soup ðŸ—🌱🥕
Just a darn good, super simple recipe for your leftover turkey or chicken.
This time of year, we can often find whole turkeys and chickens on sale. I LOVE to grab a few when they’re on sale, put one in the freezer for later, then roast up the other. There’s always leftovers – those then become this tasty soup.
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious. Soup is economical, and it’s great because dinner is ready even if you’ll have a few stragglers who come home later after work or sports.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it tastes even better the next day, and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
Makes about 6 servings
Ingredients
- 2 Tbsps clarified butter or ghee
- 3 medium carrots, peeled and diced
- 3 celery ribs, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken, or turkey bone broth
- 2 cans (15.5 oz) great northern beans, rinsed and drained well
- 4 cups turkey, or chicken leftover, cubed
- 2 Tbsps smoked paprika
- 1 tsp chili powder
- 1/4 tsp ground pepper
- 1 bay leaf
Optional:
- 1/2 cup leftover gravy
- fresh thyme, to garnish
Instructions:
Melt your butter in a large dutch oven or a stockpot over medium heat.
Add in the veggies (carrots, celery, onions, & garlic) and sauté until soft, 3-4 minutes.
Stir in the broth, beans, turkey leftover, bay leaf, and all seasonings. If you have any leftover gravy, you can add it to your soup.
Bring your soup to a boil, then reduce heat and allow it to low simmer for about 20 minutes.
Taste and adjust the seasonings if desired.
Remove bay leaf.
Serve your soup hot and garnish with fresh thyme and freshly ground black pepper.
Enjoy!
â¤Rachel
Ingredients
- 2 Tbsps clarified butter or ghee
- 3 medium carrots, peeled and diced
- 3 celery ribs, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken, or turkey bone broth
- 2 cans (15.5 oz) great northern beans, rinsed and drained well
- 4 cups turkey, or chicken leftover, cubed
- 2 Tbsps smoked paprika
- 1 tsp chili powder
- 1/4 tsp ground pepper
- 1 bay leaf
Optional:
- 1/2 cup leftover gravy
- fresh thyme, to garnish
Instructions
- Melt your butter in a large dutch oven or a stock pot over medium heat.
- Add in the veggies (carrots, celery, onions, & garlic) and sauté until soft, 3-4 minutes.
- Stir in the broth, beans, turkey leftover, bay leaf, and all seasonings. If you have any leftover gravy, you can add it to your soup.
- Bring your soup to a boil, then reduce heat and allow it to low simmer for about 20 minutes.
- Taste and adjust the seasonings if desired.
- Remove bay leaf.
- Serve your soup hot and garnish with fresh thyme and freshly ground black pepper.
- Enjoy!
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