This recipe appears in:Make-Ahead Detox Turkey Soup
If you're planning on making this soup for post-Thanksgiving nourishment, just set aside some of your greens from your other dishes and pre-slice so you're ready to roll. You can let this simmer away while you're cooking everything else on the big day, or throw it together quickly before retiring to the couch with some pie. All you'll have to do is add the turkey and reheat.
I found this an especially nice use for leftover white meat from the turkey, which can sometimes become dry without the help of gravy, cranberry sauce or a white bread-and-mayonnaise cloak. For fuller turkey flavor, feel free to add some of the turkey bones to the pot while the stock is simmering (and then remove).
I chose chard as my chief leafy green because you can utilize the both the stems and the leaves. If you've purchased a large bunch of spinach, collards, or kale for the holiday, however, you can certainly substitute or mix and match. Make sure to add leaves slowly so you don't disturb the stuff-in-soup to broth-in-soup ratio, and cook only until just wilted. Since you'll be reheating the soup, you don't want to risk overcooking them.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 2 stalks celery, sliced 1/4-inch thick (about 1 cup sliced)
- 2 medium leeks, whites and light greens sliced into 1/2-inch half-moons (about 1 1/2 cups sliced)
- 1 bunch rainbow chard, stems sliced 1/4-inch thick, leaves torn into 3-inch pieces (about 5 cups torn leaves)
- Kosher salt
- 4 cups homemade or store-bought low sodium chicken or turkey stock
- 1/2 cup picked dill fronds
- 1 small or 1/2 large dried bay leaf
- Freshly ground black pepper
- 2 cups roughly chopped or shredded turkey meat
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Heat olive oil in wide soup pot over medium-low heat. Add garlic and saute, stirring, until just golden on both sides, 1 to 2 minutes. Remove clove and discard. Add celery, leeks and chard stems. Sprinkle with 1/4 teaspoon salt and sweat, stirring occasionally, until softened but still with bite, 10 to 12 minutes, making sure not to achieve any color. Pour in stock and 1 cup water; bring soup to boil, then reduce to simmer. Add dill fronds and bay leaf and simmer over medium-high heat to infuse flavor in broth, about 10 minutes. Reduce heat to medium-low and add chard leaves in batches, cooking gently only until just wilted. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Let soup cool, and then refrigerate until ready to eat.
Before reheating soup on the stovetop, stir in the turkey meat. Reheat over medium heat, covered, until warmed through. Uncover and stir in parsley and lemon juice just before serving. Serve with additional lemon wedges if desired.