You can do so many things with leftover turkey. Soup is obviously one of the number one responses you get, when you ask, “What should I do with my leftover Turkey?”
But, this soup is different. No stovetop even required. Say what?!
If you browse my Instagram for meal prep ideas, you will quickly see I love mason jars.
Yes, I am one of “those people” that put food in mason jars ALL.THE.TIME.
So, when (Canadian) Thanksgiving leftovers where everywhere in my house, I wanted to find an EASY and quick way to use them up.
With this soup, I can pile in my leftovers, and when lunchtime hits, I add boiling water, and BAM – lunch is ready!
When setting up your soup jar, place the soup base on the bottom, add your leftover (fully cooked!) protein, and then pile high the veggies.
I use this Weck Jar because it has a wider mouth than mason jars, and this way I can eat it right out of this jar!
For the most part, the veggies are best when already cooked (hence leftover!) – but, if the veggies are super thin like my carrots are, raw is just fine.
Just know that the steep time for instant soups is not long or intense enough to cook anything – it is just to warm the contents up and dissolve the bouillon.
I hardly call this a recipe, but here is the “recipe” nonetheless!
- 1Tablespoon chicken bouillon.
- ½ cup leftover turkey
- ½ -3/4 cup (or whatever fits) leftover veggies (I used broccoli, carrots, peas, and cubed baked potato)
- Add fresh herbs (like rosemary or thyme) or even scallions for extra flavour
- Layer ingredients in a jar. Wide mouth is best.
- Start with the bouillon on the bottom, then add your protein, followed by the veggies.
- When ready to eat, add boiling water and let steep for 3-5 minutes.
So, there you have it, an easy, no stovetop method to turning your Thanksgiving leftovers into a prep ahead soup!
Are you one of “those” mason jar food people too?! I have a section of the blog dedicated to Mason Jar Foods –> Check it out!