I think I look forward to turkey leftovers more than the big bird itself on Thanksgiving day. Although you can’t beat a turkey sandwich with mayonnaise, salt, and pepper this soup may be my new favorite way to use up turkey leftovers. Not only is it incredibly delicious but it’s healthy and filling as well. My husband, who loves soup and eats it often, declared this as one of his favorites.
I can’t think of anything more comforting than curling up with a Christmas movie and a bowl of this creamy turkey and rice soup in hand. If you don’t have leftover roasted turkey you can easily substitute chicken instead.
The anticipation of all the yumminess that results from leftover turkey has me giddy with excitement.
- 4 cups cooked turkey, chopped
- salt and pepper
- 1 cup chopped carrots
- ½ cup long grain brown rice, cooked
- One 16 oz. package frozen black eyed peas, thawed
- One 32 oz. container chicken broth
- One 9 oz. package frozen creamed spinach, thawed
- In a large pot, add the carrots, rice, beans and chicken broth. Bring to a simmer over high heat, then lower the heat and simmer until the beans are tender, about 20 minutes.
- Meanwhile shred the turkey. Add to the soup along with the creamed spinach and cook for 5 to 10 minutes.
- Season with salt and pepper.