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HealthPerks Recipe: Leftover Thanksgiving Turkey Soup

Leftover Thanksgiving Turkey Soup



  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped leeks
  • 2-1/2 cups chicken broth
  • 1 cup cream of chicken soup
  • 1-2 cups water
  • 3/4 cup wild or long grain rice
  • 1/2 teaspoon kosher salt
  • 1 cup chopped carrots
  • 1/3 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1 tablespoon of olive oil
  • 2 cups shredded leftover turkey


  1. In a medium pot, sauté mushrooms and leeks in olive oil for 3 minutes or until slightly browned.
  2. Stir in broth and water. Bring to a boil then add rice, carrots, and celery. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
  3. Add shredded turkey and cream of chicken soup. Stir in basil and cook for 10 minutes. Add salt to taste.
  4. Serve hot. Yield: 6 servings.

This recipe first appeared in the November 2013 edition of the HealthPerks newsletter.

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