Claire Thomas has cooking at home down to an art form. We knew this Kitchy Kitchen creator would have the perfect idea for the day after Thanksgiving and boy were we right. Make a huge batch of Claire’s delicious, nutritious and easy to digest soup this year (and maybe every year – great tradition!) for everyone lingering at home or to fortify those Black Friday-shopping relatives…

My family’s go-to Thanksgiving  leftovers hangover meals are leftover quesadillas, leftover hash and, of course, leftover sandwiches. But this year I think I have a more healthful, comforting solution for all of that extra turkey.

This Thanksgiving leftovers soup is similar to a simple chicken noodle soup, but its flavor comes from the herbs, spices, and definitely the fennel seed.  By sautéing these with onion and garlic, it creates a delicious base for the broth. Enjoy!

Thanksgiving Leftovers Soup
Serves 6


1/2 turkey breast, roasted and skin removed
2 cups roasted vegetables, cut into a 1/2-inch cubes
2 cups kale, ribs removed and cut into 1/4-thick strips
3/4 cup diced yellow onion
2 garlic cloves, minced
2 Tbsp olive oil
2 tsp finely chopped sage
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
1 tsp fennel seeds
1/4 tsp chili flake (optional)
2 quarts chicken broth
1/4 cup finely sliced green onion, for garnish


Roughly chop up the leftover turkey breast and set aside.

In a large pot over medium heat, add the olive oil, followed by the onions, garlic, sage, rosemary, thyme, fennel seeds and, if using, chili flake.  Stir and cook for about 10 minutes, until the onion is translucent and everything is fragrant.  

Add the kale, and cook for another 2 minutes, until the kale is tender.

Add the chopped turkey and the broth. Simmer for at least 20 minutes, to let the flavors come together.

Add the roasted vegetables before serving (they’re already soft, and you don’t want them getting mushy in the broth) and top with green onion.  


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