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Another good use of all that delicious leftover turkey after Turkey Day comes to an end! Thanksgiving Soup uses up a lot of the leftover, juicy turkey meat in your fridge and slow cooks it with tender potatoes in a warm bath of savory broth! Beautifully seasoned and with the rich brightness of tomatoes, Thanksgiving Soup is unlike any leftover soup you've had before!
Another good use of all that delicious leftover turkey after Turkey Day comes to an end! Thanksgiving Soup uses up a lot of the leftover, juicy turkey meat in your fridge and slow cooks it with tender potatoes in a warm bath of savory broth! Beautifully seasoned and with the rich brightness of tomatoes, Thanksgiving Soup is unlike any leftover soup you've had before!
Ingredients
- 2 tablespoons butter
- 1/2 onion diced
- 6 cups turkey broth or chicken broth
- 2 cups turkey cooked and chopped
- 1 (14.5-ounce) can diced tomatoes
- 2 medium carrots sliced
- 2 ribs celery sliced
- 1/2 cup frozen corn kernels thawed
- 1/2 cup frozen peas thawed
- 1 small potato peeled and cut into 1/2-inch cubes
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried basil
- 2 teaspoons fresh parsley chopped
Directions
- In a small skillet over medium heat, melt the butter.
- Add the onions to the melted butter and cook, while stirring, until they start to soften, about 3 minutes.
- In a 6-quart slow cooker, add the onions, the turkey broth, the cooked turkey, the diced tomatoes and their juices, the carrots, the celery, the corn, the peas, the potatoes, the poultry seasoning, and the dried basil and stir to combine.
- Cover the slow cooker and cook on low until the potatoes are tender, about 7-8 hours.
- Add the parsley to the soup and stir to combine.
- Serve.
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