This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
Can you believe it’s November already?? Time for another soup and this one’s right on time for the busy holiday season — and don’t forget the healing power of a nourishing bowl of soup this time of year. Not sure what to do with your leftover turkey this holiday? Swap the chicken for your holiday bird — easy!
- 2 carrots, chopped
- 1 medium zucchini cut into ½-in slices
- 8 oz chopped portobello mushrooms
- 3 garlic cloves, 2 chopped & 1 crushed
- 2 tablespoons kosher salt
- 64 oz chicken broth
- ½ a leftover roasted chicken or turkey
- ½ lemon
- Oil for sautéing
- Heat oil in a Dutch oven or large pot.
- Add the chopped carrot, zucchini and mushrooms to the pot. Season with approximately ½ tablespoon salt, or as desired. Shortly after, add your garlic and remaining salt. Continue to sauté and stir until everything is well combined.
- Next, add your leftover roasted chicken or turkey meat to the pot and then cover with your broth.
- Give everything a stir until well combined and bring the soup to a boil. Reduce the heat to a simmer.
- Let the soup simmer for 20-30 minutes, stirring occasionally.
- Squeeze juice of the half lemon over soup. At this point, you have the option of removing the chicken pieces and shredding the meat off to put back in the pot, or you may leave the pieces in whole. Personally, I don’t mind leaving the chicken parts in whole with the broth. Depends on preference.
- Ladle the soup into bowls and serve warm. Feel free to add more salt or freshly-squeezed lemon juice individually as desired. Enjoy!
1 comment
This recipe was excellent! I’m in love with the brightness that the lemon brings to it and the mushrooms really set it off for me. Thank you!!