Turkey Chowder Leftovers


Tired of typical turkey sandwich left-overs from Thanksgiving? Try adding the turkey to a delicious comfort soup you can freeze and eat throughout the holiday season.


TURKEY PUMPKIN QUINOA CHOWDERProcessed with VSCO with 6 preset

Prep Time: 30 mins

Cook Time: 1 hour

Total Time 1 hour 30 mins

Serving: 6


1 whole chicken

12 cups water

1 medium pie pumpkin, peeled, seeds removed and cut into bit-sized chunks

1 onion, diced

1 cup quinoa

3 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

2 bay leaves

2 teaspoons dried thyme

1 teaspoon dried sage

sea salt and pepper, to taste

2 cups spinach

1 1/2 cups milk alternative

1 cup pumpkin puree

1-2 tbsp cinnamon


Remove any last turkey meat from the bones and shred.

Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20-25 minutes.

Add the spinach, milk alternative, cinnamon, and pumpkin puree to the soup, simmering until everything is heated through, about 5-7 minutes.

It’s delicious, hearty and appreciates every part of the wonderful turkey who gave its life for us to enjoy. Put a few days worth into the refrigerator and freeze the rest to enjoy all holiday season!

In health and happiness,

Christine xoxo



Processed with VSCO with 6 preset


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