Every Thanksgiving, I’m left with a ton of turkey. This year my mother in law called and asked if we really needed a turkey if only a few of us actually ate turkey.
I almost shouted into the phone. I’m so adamant about getting a turkey because I love, love, love making broth with the carcass. Turkey broth is one of my favorites, but I only get to make it once a year. And I’m not about to give that up. You can check out how I make bone broth here.
Anyway, so I’m racking my brain trying to this of what the hell to make with the massive amount of leftover turkey meat I have. I made paleo & grain free tacos, I made turkey salad. So I head to the fridge and realize I’ve also got a ton of leftover celery, carrots, cream, onions, fresh sage and fresh thyme. A Thanksgiving soup was born. It’s basically turkey pot pie soup. I didn’t have peas on hand but you can add those too!
- 3.5 cups bone broth
- 1 cup heavy cream (raw and grass-fed or use coconut cream)
- 3 tbsp butter
- 2 carrots, slices
- 3 celery stalks, sliced
- 1 small peeled potato, diced
- one onion, diced
- 2 cups shredded turkey
- 5 sage leaves, chopped, about 1 tbsp
- 1 tsp of thyme
- 1 tsp of dried sage
- optional: top with parsley
- salt and pepper
- Melt the butter over medium heat in a big pot.
- Add the onions, carrots, potato and celery.
- Let cook until onions are soft.
- Add the broth and cover the pot, letting it simmer for about twenty minutes, or until the carrots have softened.
- Add the turkey and herbs.
- Let them heat through.
- Add the cream last.