Give thanks because Thanksgiving dinner is a meal that keeps on giving! As we are reunited with those dear and often not-so-near, we are reminded of the many blessings in life including love, laughter and leftovers! Keep feeding those special souls at your house this season with a comforting pot of Turkey & Quinoa Pot Pie Soup. A hearty yet healthy way to make the best of those extra scraps of poultry.

Coming together in just about 30 minutes courtesy of turkey leftovers, this well-balanced, filling soup is the perfect solution after a busy day of holiday errands . . . or on those blustery weekends when you can’t be bothered getting out of your pajamas.  

This easy meal is inspired by traditional chicken pot pie, but better-for-you thanks to modifications such as low-fat milk for cream, extra vegetables, Poultry Herb Blend seasoning from Litehouse over loads of salt and the addition of quinoa for added texture, thickness and nutrients! Also, with no heavy pie crust, only thin little crescent stars made from refrigerated reduced-fat crescent dough, you won’t feel like you’ve overindulged.

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 will do! A sprinkle of Instantly Fresh Poultry Herb Blend from Litehouse conveniently adds loads of homestyle flavor with freeze-dried onions, thyme, sage, marjoram, garlic and a bit of rosemary. The herb blend is also an amazing all-purpose seasoning to complement all types of poultry and stuffing.

Each serving, 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.