Transform your turkey leftovers into a bowl of goodness! 🦃 This recipe is also super versatile and you can use precooked or rotisserie chicken as well!
Try my simple, healthy, and mouthwatering Creamy Turkey & Farro Soup 🍲
Ingredients:
- 12 cups chicken broth or homemade turkey stock
- 18oz cooked leftover turkey or chicken
- 12oz diced onion
- 10oz diced carrots
- 12 oz diced celery
- 1 1/2 tsp grassfed butter
- 1 8oz package sliced portabella mushrooms
- 1 cup uncooked farro (use wild rice or buckwheat for GF)
- 1/2 stick light cream cheese (or 1 can light coconut milk for DF)
- 2 cloves garlic, minced
Seasonings:
- 1 tsp dried basil
- 1 tsp oregano
- 2 tsp salt
- 1/2 tsp pepper
Directions:
1. Heat butter in a large skillet. Add onion, carrots, mushrooms, and celery. Cook until softened.
2. Add garlic and cook for an additional minute.
3. In a large pot, bring chicken broth or turkey stock to a boil. Add farro and cook for 15-20 minutes or until done.
4. Lower heat to a simmer. Add cooked veggies, turkey, and seasonings.
5. Cut cream cheese into cubes and stir into the soup.
6. Simmer for another 10-15 minutes to meld flavors and melt cream cheese.
Enjoy! 🍲 Each pot makes 6 large servings (over 1lb each!) Nutrition: 376kcal-42P/30C/9F