Wishing you a blessed Thanksgiving with family, friends and delicious food. As hungry as everyone will be, leftovers are likely to be part of the equation if you’re like me – I always make too much for the feast! My recipe for Skinny Turkey & Quinoa Pot Pie Soup is a “must make” and will use up all those turkey scraps and vegetable bits left on the platter.
Another perk, the recipe comes together in under 30-minutes making it perfect for a day spent holiday bargain shopping at the Black Friday Sales. Read on to get all the details and the full recipe:
This super soup supper (say that three times fast) is inspired by a childhood of chicken pot pie eating, but has been made much healthier with swaps that include low-fat dairy instead of cream, herbs instead of an excess of salt, and delicate crescent stars to float on top instead of enveloping in heavy pie crust. I also used quinoa to serve as a thickening agent and provide great texture — not to mention a little extra protein and healthy omega fatty acids.
The Instantly Fresh Poultry Herb Blend from Litehouse I used to season my bird yesterday conveniently adds tons of homemade flavor thanks to freeze-dried onions, thyme, sage, marjoram, garlic and a bit of rosemary. It’s really convenient to just grab a bottle of freeze-dried herbs from the pantry rather than keeping all these herbs fresh on hand.
I think both white or dark meat scraps from turkey work equally well in this soup, but in a pinch, shredded chicken or even a rotisserie bird from the market suffices nicely. You’ll be wanting to make this yummy soup recipe ALL SEASON, not just the day after Thanksgiving or Christmas.
Each serving of Skinny Turkey Pot Pie & Quinoa Soup (without the crescent stars) has just 234 calories, 23 grams of protein and less than 7 grams of fat. The addition of each “star” adds just 45 calories and 2.5 grams fat.
Did you have a bunch of Thanksgiving leftovers? How many turkey sandwiches will you eat this week? Score any great shopping deals? Did you run in a Turkey Trot? Share one or all in the comments – XOXO, Jennifer