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Author Notes: I made this recipe last year between Christmas and New Year and called it my "holiday timeout soup." It's simple, healthy and restorative - perfect for a food hangover. The broth is clean and light and packed with vegetables which are kept chunky for heartiness. The addition of Swiss chard at the end adds extra depth to the soup, and a nice red tinge if you use red chard. During the ever-so-festive holiday season, we all need a satisfying and comforting dish like this. (Chicken meat and chicken stock can be substituted for the turkey for an all-year recipe to enjoy.) - TasteFood
- 1 tablespoon olive oil
- 1 large yellow onion, halved lengthwise, cut in thick slices
- 3 large carrots, sliced 1/2" thck
- 4 celery stalks, sliced 1/2" on the diagonal
- 8 cups turkey stock
- 1 bay leaf
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 4 cups thickly shredded Swiss chard leaves
- 2 cups cooked turkey meat, in large chunks
- Heat oil over medium heat in a large soup pot.
- Add onion, carrots and celery. Sauté over medium heat until the vegetables brighten and begin to soften, about 3 minutes.
- Add turkey stock, bay leaf and thyme. Bring to a boil and simmer until vegetables are tender, about 20 minutes. Add salt and pepper to taste.
- Stir in Swiss chard and turkey meat. Simmer until chard is wilted. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers
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