Thanksgiving Leftover Soup

By LHPollack

Ingredients

• 2 TBSP Extra Virgin Olive Oil
• 1 Onion, diced
• 1 Carrot, diced
• 1 Celery Stalk, diced
• 2 Garlic Cloves, minced
• 6 cups Low-Sodium Organic Chicken Broth
• 2 Bay Leaves
• 3 cups White Turkey Meat
• 1 cup Kale or Swiss Chard, deveined and chopped
• 3 cups Purple or Sweet Potatoes, diced
• 1 TBSP Fresh Sage Leaves, chopped
• 2 cups Leftover Cooked Green Beans or Other Veggies

Details

Servings 1
Adapted from jetsetlife.tv

Preparation

Step 1

1. Heat a large sauce pan on medium heat. Add the EVOO, onion, carrot, celery and garlic. Sauté until the onions are translucent and the vegetables are tender, stirring frequently, about 8-10 minutes.

2. Add chicken broth, potatoes, kale/swiss chard and bay leaves and bring to a boil, then cover and simmer about 45 minutes.

3. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. Add the turkey, any left over cooked veggies and sage to the soup.

4. Bring soup back to a simmer for 5 minutes. Then, shut the heat off and allow to sit and steam for 5 to 7 minutes. Remove rosemary sprigs before serving.