I know, I know.
It probably seems like all I know how to cook is soup.
But...
That isn't true.
I love soup.
What the heck are you supposed to do with all those thanksgiving leftovers.
Bringing you an idea to get rid of all those turkey leftovers today.
I actually made this last year after thanksgiving for the first time, but have recreated it with chicken too.
It's easy, delicious and only takes about 20 minutes to cook.
A quick dinner for a weeknight.
Feel free to replace with cooked chicken breast.
Or a rotisserie chicken for an ultimate quick meal.
Gotta serve it with some homemade biscuits to give it that "pot pie" feel.
I will link my biscuit recipe HERE if you are interested.
WHAT YOU WILL NEED
FOR INGREDIENTS
Vegan butter (or regular) - I used country crocks olive oil one in this recipe
Sweet onion
Carrot
Celery
Garlic
Salt and pepper - I love terrasoul Himalayan sea salt
Fresh parsley - dried is fine too if that is all you have
Flour - I like to use King Arthur organic, unbleached flour
1# cooked turkey
Bay leaf - love me some simply organic
Chicken or Vegetable stock/broth - I love Kettle & Fire
Frozen peas
Cashew cream/buttermilk or heavy cream
Fresh lemon juice or white wine vinegar
First, chop onions, celery, carrots and garlic. Chunk the turkey meat.
To a dutch oven, melt the butter and add onions. Sauté for a couple minutes. Add celery and carrots and sauté for 5 minutes until slightly soft. Add garlic for 60 seconds. Season with salt and pepper.
Add flour and sauté for 60 seconds to cook the raw out. Add turkey a bay leaf and chicken broth, bring to a boil, cover and reduce to a simmer for 10-12 minutes.
Add peas, cream, fresh parsley and simmer for an additional 5 minutes to cook the peas and thicken the soup.
Lastly, remove your bay leaf and add lemon or white wine vinegar to brighten the soup.
I like to do this with cream based soups as it adds a fresh lightness.
RECIPE PDF 👇🏼
INGREDIENTS
4 tablespoons plant based butter (or regular)
1/2 sweet onion, diced
3 carrots, diced
3 stalks celery, diced
4 garlic cloves, minced
1/2 teaspoon salt
pinch of pepper
4 tablespoons flour
1 bay leaf, optional
4 cups chicken or vegetable stock/broth
1# cooked turkey
1 cup frozen peas
1/4 cup fresh parsley (or 1 teaspoon dried)
1/2 cup cashew cream/buttermilk *see notes* or heavy cream
squeeze of fresh lemon juice
DIRECTIONS
In a dutch oven, melt butter and sauté onions for a couple minutes until slightly translucent. Add carrots and celery. Sauté until slightly soft, about 5 minutes. Add garlic and sauté for 60 seconds just taking the bite off. Season with salt and pepper.
Whisk in flour creating a paste and soaking up all the liquid. Add chicken broth and whisk the clumps out of the flour if there are any. Add turkey and bay leaf, bring to a boil, cover and reduce to a simmer for 10-12 minutes.
Add peas, cream, fresh parsley and simmer for an additional 5 minutes to cook the peas through and thicken the soup
Lastly, remove your bay leaf and add a squeeze of lemon.
Serve and Enjoy!
NOTES
I love adding fresh lemon juice to a cream based soup. It helps lighten the flavor profile and add freshness.
Feel free to replace the turkey with cooked chicken breast or a rotisserie chicken.
Love serving this with biscuits to give it that pot pie feeling.
Cashew cream/buttermilk is : scant 1/2 cup water, 1/8 cup raw cashews. Blend on high until silky smooth. Add 1/2 tablespoon fresh lemon juice. Mix and let stand to thicken for a couple minutes.
I hope you enjoy this recipe, friends.
A great recipe for all those leftovers I know you have still I your fridge.
& you can't beat that this soup is so damn simple to make.
Get this one on your dinner table tonight.
As always, feel free to reach out.
Give this post a like, comment or share. (It really helps me out.)
If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)
Have a great day!
xoxo
Kirsten ☀️