Description
This easy turkey soup is a comforting and hearty meal perfect for using up leftover turkey. Packed with vegetables like carrots, celery, and potatoes, it’s seasoned with fresh herbs and simmered in low-sodium chicken broth to create a flavorful, nutritious soup that’s simple to prepare and perfect for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 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 Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
Instructions
- Sauté the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced carrots, celery, and diced onion, cooking for 4 to 5 minutes while stirring frequently until the vegetables soften. Then add the minced garlic, kosher salt, and freshly ground black pepper, stirring for an additional minute to release their aroma.
- Add the potatoes and simmer: Incorporate the peeled and diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and low-sodium chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are just tender when pierced with a fork.
- Add the turkey: Stir in the shredded turkey meat and allow it to warm through by simmering for another 2 minutes, ensuring the turkey is heated evenly.
- Finish and serve: Remove the thyme sprigs and bay leaf from the soup. Stir in the chopped fresh parsley for a burst of freshness. Serve the soup hot, garnished with additional fresh parsley and a sprinkle of black pepper to taste.
Notes
- This soup is an excellent way to use leftover turkey, making it a practical and tasty meal after holiday feasts.
- If fresh herbs are unavailable, dried thyme can be substituted; use about 1 teaspoon dried thyme instead of fresh sprigs.
- Low-sodium chicken broth helps control the saltiness, but adjust seasoning to your preference.
- For a thicker soup, mash some of the cooked potatoes before adding the turkey back in.
- To make this soup gluten-free, ensure that your chicken broth and any additional seasonings are certified gluten-free.
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
