It turns out, I had a little more leftover Thanksgiving turkey than I thought (yay!), and since I wanted to make soup with it, that’s what I did. I added chicken as well to make the soup go further. I had half of a spaghetti squash leftover in the fridge and thought I’d see how it’d fare as noodles in the soup. I was hesitant because I didn’t want a bunch of soggy squash stands, but it worked great. Actually, this turned out to be the best variation of a chicken soup I have ever made. Seriously. I didn’t want to stop eating it because it tasted so satisfying, flavorful and delicious. I admit though, making soup with bone broth makes it that much richer and more flavorful, and makes a huge difference.
In fact, this soup is so delicious, I couldn’t stop thinking about it in yoga the next morning and made up my mind right then and there that I was having it for breakfast. And I did. And then I had some again at dinner. It is that good. I would’ve eaten up the rest this morning, but I told Jesse I’d save it for him.
- 2 cups leftover Thanksgiving turkey meat, chopped
- 1 lb cooked boneless skinless chicken breasts, chopped
- 8 cups chicken or turkey broth, preferably homemade
- 2 Tbsp grass-fed ghee or fat of choice
- 1 leek, chopped
- 3 cloves of garlic, minced
- 4 large carrots, chopped
- 3 celery stalks, chopped (I like to add the leaves too)
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp sea salt
- Pepper to taste
- Pinch of cayenne
- 2 cups cooked spaghetti squash strands (about 1/2 of a large squash)
- Chives for garnish, optional
- In a large soup pot over medium heat, melt the ghee. Add the chopped leek, celery and garlic, and sauté for a few minutes. Then, add the chopped carrots.
- Mix in the spices, sea salt, pepper, turkey, chicken and broth (if you need more broth than the recommended 8 cups, feel free to add a bit more). Bring to a simmer. Then reduce heat to low, cover with a lid and continue to simmer for at least 20 minutes or longer if you have the time (up to 60 minutes). This allows the flavors to meld together.
- Finally, add in the spaghetti squash strands and mix until heated through.
- Serve with chopped fresh chives, if using.
Yields: 5-6 servings