An easy way to use up leftovers is turn them into a soup. Super easy Thanksgiving soup with some cranberries for a little burst of vitamin C!
Ingredients:
1 c zero fat basmati rice
Handful fresh cranberries
1/4 large red onion, diced
2 medium broccoli crowns
3 large carrots
1 c leftover turkey, shredded
1 tsp Montreal Chicken Spice
1 tbsp. dried basil
4 cloves garlic, crushed
3c (approx.) Zero fat chicken stock
Fresh chives, to garnish
Preparation:
Wash rice and cook in 1 cup chicken stock, 1 cup water
Wash and chop carrots and broccoli
Add carrots to pot with 2 cups chicken stock, spices, onion and garlic. Cook until carrots are slightly tender
Add broccoli to pot.
When broccoli is almost cooked add leftover (already cooked) turkey and cranberries
Boil until turkey is heated through and cranberries soften and burst
Serve with chives as garnish
*Feel free to substitute any vegetable for the carrots and broccoli, that's just what I had in the fridge.
**To really bring out the flavours of the onions, spices and garlic you should simmer them first before adding to the pot. In the interest of time, everything went in together.
Comments