This Autumn Turkey Soup warms the body and soul with the festive flavors of sage and thyme. It’s the perfect November meal and it works well with Thanksgiving turkey leftovers. Enjoy!
Autumn Turkey Soup
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 2 tbsp EVOO
- 2 turkey thighs
- 1 medium Spanish onion, roughly chopped
- ¼ cup white wine
- 4 large carrots, peeled and roughly chopped
- 4 parsnips, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups swiss chard, roughly chopped
- 1 tbsp fresh sage leaves, roughly chopped
- 1 tbsp fresh thyme leaves, roughly chopped
- 6 cups low sodium vegetable stock
- Salt and pepper to taste
Instructions
- In a large pot, sear the turkey thighs in EVOO until fat renders from the skin (approximately 5 minutes per size.)
- Add onions to the pot and sauté for approximately 5 minutes. '
- Deglaze the pan with white wine making sure to scrape the bits from the bottom of the pan.
- Add carrots, parsnips, celery, sage, thyme, stock, salt, and pepper. Simmer for 50 minutes.
- Remove turkey thighs and shred the meat with two forks. Return the meat to the soup without the bones.
- Add swiss chard and remove soup from heat.
- Feel free to garnish with chopped sage and thyme. Enjoy!
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Warmth and comfort for a cold day.