The perfect use for leftover turkey and vegetables. This “throw it all in the pot” soup is full of flavor, with just a bit of spice.
Growing up my husband’s family owned a bakery in Peru. Located in Lima, they sold more than just bread and pastries, they also sold meals, like Arroz con Pollo, and around the holidays, turkeys. Turkey is traditionally the main protein at a Christmas feast in Peru. My husband raves about his mom’s roasted turkey, but what he speaks about more is the soup that they would have the day after Christmas, using up all the turkey leftovers. Aguadito de Pavo brings about fond memories in our house. This Thanksgiving we had a lot of leftover turkey, and we knew that this was the perfect soup to make with it and we didn’t have to make any adjustments to make it gluten-free, which is always a plus!