Every year my dad makes the best turkey soup from all of our Thanksgiving leftovers. I think I might even look forward to the soup more than the actual holiday meal, it’s that good. He usually uses olive oil in his soup, but this year I have convinced him to use Kelapo Coconut Oil in its place to make it just a little bit healthier. Here’s the recipe that he uses.
- 8 cups chicken broth
- left over turkey in bite-sized pieces, white and dark meat, about 2-3 cups
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves
- 2 cloves garlic, smashed
- 2 tablespoons Kelapo Coconut Oil
- 3 cups leftover cooked Thanksgiving side vegetables (we usually have green beans, potatoes and green beans)
- 1 tablespoon chopped fresh sage
Put the chicken broth, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
Strain broth through a sieve covered with wet cheesecloth. Discard the vegetables and bay leaf. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. In a large soup pot, heat the garlic in the coconut oil over medium heat. Allow to brown slightly, about 3 minutes. Add minced carrots, celery, and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced Thanksgiving vegetables and turkey meat to the soup. Bring it back up to a simmer. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes.