Description
A light and healthy leftover turkey soup that is perfect for the days after Thanksgiving! Make it in the Instant Pot or the slow cooker.
Ingredients
Scale
- 2 tsp olive oil
- 1/2 cup diced onions
- 6 cups chicken broth
- 3 medium carrots, peeled and cut into 1/2 inch slices
- 1 celery rib, sliced
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 1 (14.5 oz) can petite diced tomatoes
- 1 medium Russet potato, peeled and cut into cubes
- 2 1/2 cups chopped leftover turkey
- 1 cup chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and onions. Sauté for 3-4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Let the broth start to heat up on the saute setting while you gather the rest of your ingredients.
- Add in the carrots, celery, garlic powder, parsley, pepper, poultry seasoning, salt, tomatoes, potatoes and turkey.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach. Salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients except oil and spinach into slow cooker.
- Cover and cook on low for 4 hours, or until potatoes are tender. Stir in the spinach. Salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker