Lemon Ginger Leftover Turkey Soup

• 3 medium shallots, diced
• 3 medium carrots, sliced
• 4 celery ribs, chopped
• 4 garlic cloves, crushed
• 4 cups leftover turkey or chicken, chopped or shredded
• 1 jalapeño, seeded and sliced
• 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
• 2 fresh lemons, zest, and juice
• 8 cups turkey, chicken, or vegetable broth
• sea salt and freshly ground black pepper to taste

Garnish ideas:

• 1 small bunch of fresh parsley or cilantro
• 4 green onions, sliced
• sliced jalapeño
• lemon slices

Instructions

1. Heat the oil in a large Dutch oven or stock-pot over medium-high heat. Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
2. Add in all of the remaining ingredients, except for your garnishes.
3. Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
4. Taste test and add sea salt and pepper as desired.
5. Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
6. Enjoy!

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