Special thanks to Jenny Craig for their sponsorship of this post.
How lovely was your Thanksgiving, y’all? Mine was wonderful. For the first time in about a week, I finally felt like myself again (after fighting off a cold I picked up in Ohio.)
I am incredibly grateful for dear friends that invite me to spend Thanksgiving with them. Living thousands of miles from my closest relatives, I have build an amazing network of friends here in Colorado over the past 11 years that I am incredibly grateful for this Thanksgiving (and every day!)
I spent yesterday at my friends Deb and Matt’s home with a lovely spread of Thanksgiving dishes. Thinking about my holiday plate, I did a pretty good job staying healthy. However, there were not one but TWO types of stuffing, and I had to try both + enjoy some mashed potatoes! Yum! Usually, I try to lean heavily on veggies, but this year… the starch options were off the charts. Couldn’t resist, and didn’t want to! We also had two types of turkey: Roasted and Smoked. As I headed home, I felt completely spoiled, yet not incredibly stuffed. The perfect Thanksgiving middle ground.
Now, when I left Deb and Matt’s, they offered me some to-go items, but I graciously declined. Knowing that I wanted to enjoy this holiday meal and get right back on track, I brought home a little bit of my remaining brussels sprouts, and left all the other foods behind.
There is something amazing about enjoying leftovers after Thanksgiving though, which was the inspiration for this soup. It’s a unique way to stay completely on track, while still enjoying a few of those favorite Thanksgiving flavors!
Take a peek at what you’ve got left from cooking Thanksgiving dishes, and I bet you’ll have a few of these ingredients on hand. Green beans, spinach, carrots, celery, broth, and those fresh herbs. Combining these in a large pot and letting the flavors combine, you’ll create a lovely turkey soup to enjoy the day after Thanksgiving or in the cool months ahead!
Jenny Craig Recipe Creation: Leftover Thanksgiving Soup | No Thanks to Cake
- 1 pkg. Jenny Craig Turkey and Wild Rice
- 1 cup vegetable broth
- 1 cup chicken broth
- 1 cup green beans, chopped
- 2 cups spinach
- 1 tsp. garlic, minced
- 1/4 cup onion, diced
- 1/4 cup carrot, diced
- 1/8 cup celery, diced
- 1/8 tsp. fresh thyme, minced
- cooking spray
- salt and pepper
- Prepare your Turkey and Wild Rice meal per the package instructions.
- In a medium saucepan prepared with cooking spray, cook your carrots, onion, celery, and garlic until vegetables soften, about 4 minutes. Season with salt and pepper.
- Chop green beans and add them to the saucepan, stirring to combine.
- Add spinach and cook until wilted, stirring often.
- Stir in the turkey & wild rice and broths next. Bring to a boil, and cook for 5 minutes stovetop at medium heat.
- Remove from heat and serve in a large soup bowl. Enjoy!
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.