My favorite way to enjoy leftover turkey is to use it in soup. I make all kinds of soup, but this is one of my favorites. It's pretty much a meal in itself. Of course, this soup works equally well with leftover roast chicken.
Cook Time: 30 minutes
Total Time: 30 minutes
- 2 tsp olive oil
- 1 large onion finely chopped
- 1 large stalk celery, halved lengthwise, then sliced
- 2 medium carrots, sliced
- 2 tsp salt-free poultry seasoning
- 4 cups fat-free, low-sodium chicken broth
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup uncooked long grain rice
- 2 cups cooked white-meat turkey, torn into chunks
Heat oil on medium heat in a Dutch oven or soup pot. Add onions, celery, and carrots and sauté until onions are softened. Stir in seasoning and cook for 1 minute until fragrant.
Add broth and crushed tomatoes, followed by rice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until rice is tender. Stir in turkey and cook for 2 minutes more, until turkey is hot.
Per Serving: Calories 141, Calories from Fat 30, Total Fat 3.3g (sat 0.7g), Cholesterol 32mg, Sodium 517mg, Carbohydrate 11.1mg, Fiber 2.8g, Protein 16.6g