Stovetop Method: Spray the bottom of a large pot with cooking spray. Turn heat to medium high and sauté onions and celery in pot, then add everything else (except turkey). Turn heat down to medium heat and continue to cook until everything is tender, (about 30-40 min) then add turkey in the last five minutes to warm it through. Season to taste if needed.
Crockpot Method: Add everything to your crockpot and cook on high 4-6 hours, or low 8-10 hours, or until everything is tender. If you are using raw chicken, take it out of the crockpot at the end and shred, then add it back to the soup and Stir. Season to taste if needed.
|3 cups||Chicken stock, (store-bought or homemade)|
|1-2 cups||Water (depending on how thin/thick you want your soup)|
|2 1/2 cups||Leftover turkey, shredded |
|2 cups||Carrots, peeled and diced (Or frozen crinkle cut)|
|1/2 medium||Sweet onion, diced|
|3 stalks||Celery, diced|
|1 tbs||Dried parsley (or 2 tbs fresh)|
|1/2 tsp||Poultry seasoning|
|Optional Seasoning:||Salt to taste|
|Optional Veggies:||2 cups baby spinach, 1 medium sweet potato, cubed|
 Or 1 lb chicken breasts, cooked or uncooked if using crockpot method.
|Servings (1 cup per serving)||10|
|Calories per Serving||75|
|Saturated Fat||1 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||2|
|Freestyle Points: (per serving)||0|