Thanksgiving Leftovers: Soup's On!
You can only heat up a plate of gravy-drenched turkey dinner leftovers so many times! Go a little lighter with your Thanksgiving memories by making any of these 3 easy and tasty soups. They all start out with a fresh pot of stock made with stuff you’ve got lying around the kitchen.
Don’t toss out the remnants of your turkey! Go the extra mile and turn it into an amazingly delicious stock. A large pot, some water and vegetable scraps (you’ve definitely got those around) and you’re set. Let it simmer away while the family settles into a cozy food coma.
2 pounds raw vegetable scraps (carrots, celery, onions, leeks and garlic recommended)
Combine ingredients in a large stockpot and add enough cold water to cover. Bring to a slow boil, reduce to a simmer and cook uncovered for 2 to 3 hours. Strain and transfer to quart containers. Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Soup – 3 Ways
Don’t worry if you weren’t feeling ambitious enough to make turkey stock. Make these recipes using chicken or vegetable stock instead.
Combine stock, carrots and celery in a large saucepan and bring to a boil. Season with salt and pepper; add turkey, noodles and cream and cook for 20 minutes until pasta and vegetables are tender.
Nutrition Info Per Serving (about 1 cup)
Calories: 127; Total Fat: 7 grams; Saturated Fat: 3 grams ; Total Carbohydrate: 8 grams; Sugars: 1 gram
Protein: 9 grams; Sodium: 311 milligrams; Cholesterol: 41 milligrams; Fiber: 2 grams
Combine stock, celery, carrots, turkey and chili powder in a saucepan. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with tortilla chips, avocado and hot sauce, if desired.
Nutrition Info Per Serving (about 1 cup of soup topped with 2 chips and 1 tablespoon avocado)
Calories: 116; Total Fat: 5 grams; Saturated Fat: 1 gram; Total Carbohydrate: 10 grams; Sugars: 1 gram
Protein: 8 grams; Sodium: 318 milligrams; Cholesterol: 17 milligrams; Fiber: 2 grams
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