Description
This easy turkey soup is a comforting and hearty way to use leftover turkey. Packed with vegetables like carrots, celery, and potatoes, simmered in low-sodium chicken broth, and seasoned with fresh herbs, this soup comes together quickly and makes for a perfect wholesome meal.
Ingredients
Scale
Vegetables and Herbs
- 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)
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Main Ingredients
- 3 cups shredded turkey meat
Liquids and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium chicken broth
Instructions
- Saute the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the carrots, celery, and onion and cook for 4 to 5 minutes, stirring frequently until vegetables begin to soften. Stir in the minced garlic, kosher salt, and freshly ground black pepper and cook for another minute to release the flavors.
- Add the potatoes and broth: Add the diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and low-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the potatoes are fork-tender.
- Add the turkey: Stir in the shredded turkey meat, allowing it to warm through by simmering for an additional 2 minutes.
- Serve: Remove the thyme sprigs and bay leaf from the soup. Stir in the chopped fresh parsley and garnish with additional parsley and black pepper before serving hot.
Notes
- This soup is a great way to utilize leftover turkey, making it both economical and delicious.
- Using low-sodium chicken broth helps control the salt content, but you can adjust seasoning to taste.
- Feel free to use other herbs such as rosemary or sage if fresh thyme is unavailable.
- For a thicker soup, mash some of the potatoes before adding the turkey.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
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
