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Lemon Ginger Leftover Turkey Soup
We LOVE leftover roast turkey or chicken at our house! Almost always becomes soup the next day… and many of you know my love for soup! It’s filling, inexpensive, nutritious, and creates several meals for a few days!
This recipe for turkey or chicken soup is tangy and fresh-tasting which is unexpected and SO appreciated throughout the colder months!
Add more of any ingredients you love, or have on hand…it’ll turn out great!
This time of year whole turkeys are on sale. You can find great deals everywhere.
Turkey is an excellent source of high-quality protein, so don’t save it just for Thanksgiving.
No need to make it complicated…simply season your turkey and throw it in the oven for several hours.
BONUS: your house will smell amazing
Buy several on sale, and freeze for later if you have the space.
Roast one up once a week for meal prep and to add to soups and salads for quick meals throughout the week.
Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present.
It’s strangely soothing while the finished result always makes me feel a great sense of accomplishment that my family will be eating all those beautifully prepared fresh vegetables.
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this soup to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
Do you like the sweet-spicy taste of ginger?
It’s in a lot of Asian recipes and is actually related to the “superfood” turmeric.
Its main component, gingerol, gives it most of its nutritional power, which includes anti-inflammatory and antioxidant benefits.
Among ginger’s many benefits: it helps fight nausea and indigestion, soothes muscles and arthritis pain, is linked with lower blood sugar and cholesterol, eases menstrual cramps, and is good for your brain.
Plus, it can give your recipes a LOT of flavor for very little $.
You can store unpeeled ginger root in the refrigerator in a resealable plastic bag (tip: remove as much air as possible from the bag before sealing it!). After you cut the ginger, be sure to blot dry the cut end before you store it.
Try adding it to soup, stir-fries, teas, salad dressings, and anything else that can benefit from ginger’s gentle heat.
REFERENCE:
8 servings
Instructions:
- 3 medium shallots, diced
- 3 medium carrots, sliced
- 4 celery ribs, chopped
- 4 garlic cloves, crushed
- 4 cups leftover turkey or chicken, chopped or shredded
- 1 jalapeño, seeded and sliced
- 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
- 2 fresh lemons, zest, and juice
- 8 cups turkey, chicken, or vegetable broth
- sea salt and freshly ground black pepper to taste
Garnish ideas:
- 1 small bunch of fresh parsley or cilantro
- 4 green onions, sliced
- sliced jalapeño
- lemon slices
Instructions:
Heat the oil in a large Dutch oven or stock-pot over medium-high heat.
Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
Add in all of the remaining ingredients, except for your garnishes.
Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
Taste test and add sea salt and pepper as desired.
Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
Enjoy!
Rachel
Ingredients
- 3 medium shallots, diced
- 3 medium carrots, sliced
- 4 celery ribs, chopped
- 4 garlic cloves, crushed
- 4 cups leftover turkey or chicken, chopped or shredded
- 1 jalapeño, seeded and sliced
- 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
- 2 fresh lemons, zest, and juice
- 8 cups turkey, chicken, or vegetable broth
- sea salt and freshly ground black pepper to taste
Garnish ideas:
- 1 small bunch of fresh parsley or cilantro
- 4 green onions, sliced
- sliced jalapeño
- lemon slices
Instructions
- Heat the oil in a large Dutch oven or stock-pot over medium-high heat. Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
- Add in all of the remaining ingredients, except for your garnishes.
- Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
- Taste test and add sea salt and pepper as desired.
- Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
- Enjoy!
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