Ingredients
- 2 tablespoons ghee (or olive oil)
- 1 tablespoon minced garlic
- 1/2 large white onion, diced
- 3 carrots, peeled and diced
- 2–3 stalks celery, diced
- 5 cups chicken broth
- 2 cups water
- 2 cups cooked and shredded turkey
- 2 sprigs each of rosemary, thyme and sage, tied together in a bundle with kitchen twine
- 1 tablespoon chopped parsley, or 1 teaspoon dried parsley
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon pepper, or more to taste
Instructions
- In a large stock pot, heat ghee (or oil) and minced garlic over medium-high heat. Once hot, add the diced onions, carrots and celery
- Saute the vegetables for about 4 minutes, or until the onions have started to soften. Pour the broth and water into the pot and add in the shredded turkey
- Place your bundled herbs into the pot. Bring it to a boil and then reduce the heat to medium
- Cover the pot with a lid and let simmer for 25 minutes, or until the carrots are softened and the broth is well seasoned. Remove the herb bundle and discard
- Taste and add salt and pepper to your preference and serve
Notes
- Use 1 teaspoon each of dried herb if you do not have fresh herbs
- Chicken can be used in place of turkey
- Optional vegetables to add include: peas, potatoes and/or green beans
Find it online: https://www.wholekitchensink.com/leftover-turkey-vegetable-soup/