Day After Thanksgiving Soup
Try this soup when faced with leftover roasted turkey the day (or so) after Thanksgiving.
1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion, peeled and finely diced
3 (14.5-ounce) cans chicken broth
1 cup corn kernels
2 cups diced roasted turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced
- In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes.
- Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper.
- Before serving stir in the juice of one lemon.
Makes 4 servings.
Tip: Leftover rice may be substituted for the corn.