This soup was so delicious that my husband suggested I make a batch for our Virginia trip and pack it in the cooler with the other food I'm taking there. This recipe makes good use of leftover turkey from your holiday meal. It is hearty and a very delicious meal for a New England fall dinner.
Ingredients:
2 cups of leftover turkey meat
1 large onion
1/2 bunch of celery, chopped
4 large carrots, chopped
several sprigs of thyme
freshly chopped parsley
6 bay leaves
32 ounces of chicken stock
1 10 ounce package of frozen spinach, thawed with water removed
1 teaspoon of salt
2 teaspoons of garlic powder
1 teaspoon of Bell's seasoning
In a very large stockpot, put in all ingredients. Simmer over low heat for several hours to allow all the flavors to develop.
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