Thanksgiving just ended, and a big turkey dinner means there’s gonna be a turkey soap the next day. Making this soup is a great way to use all the leftovers and still have a delicious and super easy meal.
1 lb cooked shredded turkey
32 oz chicken broth
1 lb Yukon gold potatoes, diced
½ cup chopped onion
1 cup diced celery
1 cup rosemary
2 tsp dried basil
¼ cup chopped fresh Italian parsley
½ tsp kosher salt and fresh black pepper
8 oz zucchini diced
1 cup diced carrots
2 cups chopped fresh spinach
2 cups of water
Add turkey, chicken broth, potatoes, onion, and celery in a slow cooker or medium pot.
Season with rosemary, basley, Italian parsley, salt, and upper. Afterward, add zucchini, carrots, and spinach.
Cover and cook on high for 3 hrs.
Serve while still hot. Enjoy!
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