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Thanksgiving Leftover Soup

Yields about 6 quarts
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: easy, fall, meal prep, turkey
Servings: 12
Calories: 354kcal

Equipment

  • Large Pot

Ingredients

  • 4 tbsp salted butter
  • 2 yellow onions, chopped
  • 1 bunch celery, sliced
  • 2 large carrots, sliced
  • 1 parsnip, sliced, can swap out with more carrot
  • 1 tsp onion salt
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tbsp parsley, chopped if fresh
  • 1 tsp rosemary, chopped if fresh
  • 2 tsp sage, chopped if fresh
  • 1 tsp thyme, chopped if fresh
  • 1/2 cup green beans, sliced into thirds or fourths
  • 15 oz golden sweet corn, drained if canned
  • 36.5 oz cream of celery, use 1 26 oz can and 1 10.5 oz can
  • 26 oz cream of chicken, can swap with more cream of celery
  • 2 cups chicken broth
  • 2 cups low fat milk
  • 4 cups shredded turkey, can swap in chicken

Optional Ingredient

  • 2 cups bowtie or egg noodles, boiled and kept separate from the soup until it's time to serve

Instructions

  • In a large pot, heat butter till melted. Add chopped onion, celery, carrot, and parsnip and cook on medium heat, covered, about 5 minutes.
  • Uncover, stir, and add the spices and herbs. Continue to cook on medium heat partially covered another 5 minutes, stirring occasionally.
  • Add green beans and corn to the mix and let it heat another few minutes.
  • Stir in condensed soups and chicken broth and heat, stirring, about 5 minutes.
  • Stir in milk and shredded turkey and continue to heat until it's warm enough to serve.

Notes

Macronutrients: 31g carb, 16.5g fat, 23g protein