Description
This easy turkey soup is a comforting and flavorful way to use leftover turkey. Packed with vegetables, tender potatoes, fresh herbs, and a savory broth, it's perfect as a wholesome meal that is simple to prepare and perfect for warming up on cooler days.
Ingredients
Scale
Vegetables and Aromatics
- 3 medium carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 2 Yukon gold potatoes (peeled and diced)
Herbs and Seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids and Protein
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium heat. Add the sliced carrots, celery, and diced onion. Cook for 4 to 5 minutes, stirring frequently until the vegetables soften. Add the minced garlic, kosher salt, and freshly ground black pepper, cooking for another minute to release their flavors.
- Add the potatoes and broth: Stir in the diced Yukon gold potatoes, fresh thyme sprigs, and bay leaf. Pour in the low-sodium chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the potatoes are fork tender.
- Add the turkey: Add the shredded turkey meat to the pot and gently simmer for an additional 2 minutes, just until the turkey is warmed through and infused with the soup’s flavors.
- Serve the soup: Remove and discard the thyme sprigs and bay leaf. Stir in the freshly chopped parsley for a bright finish. Ladle the soup into bowls and garnish with extra parsley and a pinch of black pepper if desired. Serve hot and enjoy your comforting turkey soup!
Notes
- Leftover turkey can be substituted with cooked chicken if desired.
- For a richer flavor, use homemade chicken broth or stock.
- Feel free to add other vegetables like peas or corn to vary the soup.
- This soup keeps well in the refrigerator for up to 3 days and also freezes nicely for longer storage.
- Use fresh herbs when possible to enhance flavor, but dried thyme can be substituted (use one-third the amount).
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 11 g
- Sodium: 822 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 21 g
- Cholesterol: 36 mg
