Turkey Soup (great recipe to turn Thanksgiving leftovers into a warm meal)
2 T canola oil
1 medium zucchini, diced
1 sm onion, diced
2 celery stalks, diced
4 c chicken broth
2- 10 ¾ oz cream of chicken soup
3 ½ cups (1lb) diced white and dark turkey meat
1 T dried sage
2c cooked wild rice
Heat oil in 4 qt. saucepan over medium-high heat. Add zucchini and cook, stirring occasionally about 5 minutes. Remove from pan. Add onion and celery and cook until soft, about 5 minutes. Add broth, soup, turkey, and sage. Increase heat to high until and bring soup to boil. Reduce heat and simmer for 30 minutes. Just before serving add zucchini and wild rice.
