One of my favourite ways to use up leftover protein is to make soup with it and that’s exactly what I used to create this recipe!
Last weekend, my dad smoked a turkey, which he does quite often, but no matter how often I have his famous smoked turkey, I always thoroughly enjoy it and gladly accept all of the leftovers!
Now that the weather is starting to get cooler, I was naturally craving soup and couldn’t get the thought of a smoked turkey soup out of my head, so I created this recipe and it turned out so delicious that I’ve made it several times this week and am so excited to be sharing it with you today!
I call it “summer” smoked turkey soup because I’m sure I’ll create another variation of this soup using other vegetables that are in season throughout the winter months, but this soup calls for vegetables that are in season throughout the summer months, which is why I’m calling this variation Summer Smoked Turkey Soup!
This recipe is really quite easy and is written to serve one person, but you can easily double it, triple it, or do whatever you want with it to serve the crowd you need to serve!
I personally like to serve this soup with a couple slices of freshly baked flaxseed bread topped with either grass fed butter or mashed avocado.
- 8 oz. Osso Good Bone Broth (their Chicken or Signature flavour would be best for this recipe)
- 2 heaping cups shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh dill
- 1 serving chopped up leftover smoked turkey breast or thigh meat (if you do not have smoked turkey on hand, use leftover chicken breast or thighs and choose the serving size that suits you)
- Sea salt, to taste
- Combine all ingredients together in a pot and place over medium heat. Cover and allow to simmer until cabbage is tender.
- Remove from heat when cabbage is tender and serve.
