Thanksgiving Turkey Soup

The “Use What You Have” Edition

Because after Thanksgiving…

we’re not cooking another feast.

We’re working with what’s already here.

What You’ll Need

• 2–3 cups leftover turkey, shredded or chopped

• 6–8 cups chicken or turkey broth

• 2–3 carrots, sliced

• 2 celery stalks, chopped

• ½ onion, chopped

• 1–2 cloves garlic, minced (optional)

• ½ tsp dried thyme or a little parsley

• Salt and black pepper, to taste

Optional:

• Noodles

• Cooked rice

• Diced potatoes

• A splash of lemon juice at the end

How to Do It

Add the broth, carrots, celery, onion, garlic, and thyme to a large pot.

Bring to a boil, then reduce the heat and simmer for about 15–20 minutes, until the vegetables are tender.

Add the leftover turkey and simmer for another 5–10 minutes, just until it's heated through.

Taste and adjust the salt and pepper.

If you're using cooked rice, stir it in with the turkey.

For noodles, add them according to their package cooking time.

If you're using potatoes, add them at the beginning with the vegetables and cook until tender.

Finish with a little parsley or a splash of lemon if you have it.

That's it.

Make It Your Own

Want it heartier?

Add the noodles, rice, or potatoes.

Want it simple?

Leave them out.

This is not a performance meal. 

It's soup.

The Clarity Connection

This is one of those meals that reminds us:

You don’t always need something new.

Sometimes you just need to take what you already have…

and use it differently.

Not everything needs to be rebuilt.

Sometimes it just needs to be repurposed.

So sit down relax and enjoy your Thanksgiving Turkey Soup.