Add onion, carrots, celery, garlic and saute for 5 minutes.

One pot leftover turkey soup. Cook 2 to 3 minutes, or until onions. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Stir in the cooked turkey and heat through.

This hearty homemade soup is loaded with veggies for extra goodness, it's healthy, and ready in well under 30 minutes. Sauté carrots, celery, and onion in olive oil until the onions become translucent and the celery and carrots have begun to soften, about 3 minutes. Web in a large saucepan or skillet with lid, heat up oil and butter.

Season with salt and pepper. Add garlic and onion and saute until onion is almost translucent. I’m already thinking about what to do with leftover turkey.

Melt the butter in a dutch oven or large pot over medium heat. Add carrots and celery and sweat until translucent, about 3 minutes. Web whisk together or blend the half and half and flour until smooth and there are no lumps.

Add shredded cooked turkey and milk. Packed with veggies, turkey, and rice, this soup is true comfort food in under 30 minutes. Use white, dark, or a combination of turkey meats in this recipe.

Continue to cook for 3 minutes. Shred or dice it before adding it to the soup. To freeze turkey, scoop it into a resealable plastic freezer bag and squeeze as much air out.