A great way to use up leftovers of your holiday turkey.
Tip: I often carve leftovers of a turkey on a large cutting board near the stove, with 1 large stockpot on the stove for this soup (second best pieces), 1 plastic storage container bound for the fridge (best pieces), and 1 stockpot to make turkey stock (bones and carcass, and otherwise unsalvagable pieces). Makes sorting much easier, and you end up with 3 usable dishes with nothing wasted.
Place stock in a large stockpot, and bring to a low simmer. Do not bring it to a rapid boil. Add potatoes, wild rice an carrots, simmer covered for 30 minutes. Add remaining ingredients (except cream) and simmer for another 15-30 minutes, or remove from heat to cool for storage in the fridge. Try this with a little cream mixed in, or straight up if you prefer clear broth (pictured). Optional green additions: peas, green beans, italian parsley, and more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 12|
|Calories from Fat: 55 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 38.1mg||12 %|
|Sodium 380.4mg||13 %|
|Potassium 608.9mg||16 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 23.6g|
|Protein 17.2g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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