‘leftover’ turkey soup
The main purpose of this recipe is to use up bits of things that you bought for Thanksgiving….namely, leftover turkey! While I’m not gluten nor carb free, I don’t eat too many sandwiches, so 1 or 2 leftover turkey sandwiches is enough for me! Try this soup recipe with virtually any leftover veggies you have. What’s included here, is just what I had.
Ingredients:
2 carrots, sliced into coins
3 ribs celery sliced
1 onion, diced
1 small butternut squash, cubed
3 c. cauliflower florets
3 c. leftover turkey, chopped
2 c. stock
3 c. water
1 tsp. Herbes de Provence or Boquet Garni
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. smoked paprika
Put all ingredients in the pot of a slow-cooker (crockpot). Cook on high for 4 hours.
Note: This can be cooked in a stockpot on the stove or in an Instant Pot. If using the stove, simmer all ingredients until veggies are soft. If using the Instant Pot, cook for 30 min.