Leftover Thanksgiving Soup

I mean……….is there anything better than Thanksgiving leftovers?

Answer: Absolutely not. 

The best thing about this recipe is that it’s totally customizable. You can use any veggies you have on hand, which means you can make this recipe any time you have a bunch of extra vegetables. It’s great made with leftover chicken too! 

The second best thing? It’s rich in flavor, low in carbs, and high in healthy fat, fiber, and protein. So when you wake up bloated up like marshmallow man after Thanksgiving, you can feel really good about this soup! 

Creamy Leftover Thanksgiving Soup 

Author: Megan Kober, RDN

Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins

Serves: 4

• 3 Tbsp olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped 

• 2 garlic cloves, minced

• 1 bay leaf

• 8 cups chicken broth OR turkey bone broth

• 2-3 cups cubed or shredded cooked turkey

• 4 c cooked veggies (Brussels sprouts, sweet potatoes, regular potatoes, carrots, green beans, Sauteed Roots, etc.)

• 1/2 cup heavy cream

• Kosher salt and pepper 

• Green onions, chopped 

1. In a large stockpot or Dutch oven, heat olive oil over medium-high heat.

2. Add the onion, carrot, and celery and cook until translucent, about 3 minutes. Add the garlic and stir for 30 seconds.

3. Pour in broth and bring to a boil. 

4. Add turkey and veggies, bring to a boil again, then reduce heat and let simmer for about 10 minutes. If you use raw veggies, you’ll need to cook until they’re tender. 

5. Add heavy cream. Cook until heated through, about 3-5 minutes. Top with chopped onions. 

Serving size: 1/4 recipe (nutrition facts based on 3 c shredded turkey and 4 cups of onions, carrots, and celery). 

Protein: 40g

Fat: 23g

Carbs: 16g

Fiber: 4g