Description
A warm and comforting turkey soup made with leftover turkey, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3–4 cloves garlic, minced
- 8 cups low-sodium chicken or turkey stock
- 2 bay leaves
- 4 sprigs thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt
- 2–3 cups shredded cooked turkey
- 1 cup diced potatoes or 8 ounces egg noodles
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté aromatics: Heat olive oil in a heavy pot, add onion, carrots, and celery; cook for 6–8 minutes until soft.
- Add minced garlic and cook for 30 seconds.
- Pour in the stock, then add bay leaves, thyme, peppercorns, and kosher salt; bring to a simmer.
- Stir in shredded turkey and potatoes or egg noodles; simmer for 10–15 minutes until tender.
- Finish with chopped parsley and adjust seasoning with salt and lemon juice if desired.
Notes
Ideal for using leftover turkey, this soup is nutritious and can be easily adapted to different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg