Leftover quesadillas, leftover hash, and of course leftover sandwiches are my family’s go-to Thanksgiving hangover meals. But this year, I think I have a more healthful, comforting solution for what to do with all of that extra turkey.
This soup is similar to a simple chicken noodle soup, but it’s flavor comes from the herbs, spices, and definitely the fennel seed. By sautéing these with onion and garlic, it creates a delicious base for the broth. Enjoy!
For 6 servings
1 half turkey breast, roasted and skin removed
2 tablespoons olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 teaspoons finely chopped sage
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon fennel seeds
1/4 teaspoon chili flake (optional)
2 cups kale, ribs removed and cut into 1/4 thick strips
2 quarts chicken broth
2 cups roasted vegetables, cut into a 1/2 inch cube
1/4 cup finely sliced green onion, for garnish
Roughly chop up the leftover turkey breast and set aside. In a large pot over medium heat, add the olive oil, followed by the onions, garlic, sage, rosemary, thyme, fennel seeds, and if using, chili flake. Stir and cook for about 10 minutes, until the onion is translucent and everything is fragrant. Add the kale, and cook for another 2 minutes, until the kale is tender. Add the chopped turkey and the broth. Simmer for at least 20 minutes, to let the flavors come together. Add the roasted vegetables before serving (they’re already soft, and you don’t want them getting mushy in the broth) and top with green onion. Enjoy!