
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
440
No offense to your Thanksgiving sandwich tradition, but we think that this cozy soup recipe might be your new favorite way to use up leftover roast turkey. All you need is a couple cups of that shredded turkey meat, and you've got a pot of soup that's big enough to fill up at least 4 people. We know you'll love it because, in addition to your delectable thanksgiving turkey, we've added crispy bacon! And as we all know bacon goes with everything, especially Thanksgiving foods.
This soup will keep in the fridge for up to 5 days or in the freezer for 6 months. That way you can celebrate a bit of Thanksgiving in April! Have even more leftover turkey? This recipe easily doubles.
Looking for more next-day inspiration? Check out our best Thanksgiving leftover ideas. And if you try this recipe, don't forget to rate this recipe below!
Advertisement - Continue Reading Below
Ingredients
- 6
slices bacon, chopped
- 1
onion, chopped
- 1
large carrot, peeled and chopped
- 1
yellow bell pepper, chopped
- 2
cloves garlic, minced
kosher salt
Freshly ground black pepper
- 1/2 cup
dry white wine
- 4 cups
low-sodium chicken broth
- 1 cup
jasmine rice
- 2 cups
leftover shredded turkey
- 1/4 cup
Freshly Chopped Parsley
Directions
- Step 1In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
- Step 2Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
- Step 3Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 20 minutes.
- Step 4Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.
Nutrition (per serving): 440 calories, 34 g protein, 46 g carbohydrates, 1 g fiber, 3 g sugar, 13 g fat, 4 g saturated fat, 852 mg sodium
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below