If you’re anything like us, you have plenty of Thanksgiving turkey leftovers.
Try using that leftover turkey in this yummy soup recipe that is healthy and hearty!
- 1 tbsp olive oil
- 2 cups chopped leftover turkey, white and dark
- 2 cups sliced mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- 1 cup wild rice blend
- 1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
- 2 tsp lemon juice
- 1 cup cashew milk
- Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery, and carrots, cooking another 5 minutes until vegetables soften.
- Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth, and rice, stirring and bringing to a boil.
- Reduce heat to a simmer, then cover the pot with a lid and cook for 40 minutes until rice is cooked through. Add cashew milk and mix well.
- Stir in fresh (or dried) sage, if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge for up to 5 days, or you can freeze it in glass bowls with lids for up to 3 months.
For cashew milk can buy or can soak cashews for at least 2 hours or, better yet, overnight. Drain, and put in a high-speed blender with a 1 to 2 ratio of cashews to filtered water.