Description
A hearty and comforting Easy Turkey Soup made with leftover turkey, fresh vegetables, and fragrant herbs. This soup is perfect for using up leftovers and creating a nutritious meal that warms you up on chilly days.
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
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
Instructions
- Saute 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 they begin to soften. Then add the minced garlic, kosher salt, and freshly ground black pepper, stirring for another minute to release the flavors.
- Add the potatoes and herbs: Stir in the peeled and diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and pour in the low-sodium chicken broth. Increase the heat to bring the soup to a boil, then reduce it to low. Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are fork tender.
- Add the turkey: Add the shredded leftover turkey meat to the pot. Allow the soup to simmer gently for an additional 2 minutes just to warm the turkey through without overcooking it.
- Serve: Remove and discard the thyme sprigs and bay leaf. Stir in the chopped fresh parsley. Ladle the soup into bowls and garnish with extra parsley and a pinch of freshly ground black pepper as desired before serving.
Notes
- This soup is a fantastic way to use leftover turkey from holiday meals or roasted birds.
- Low-sodium chicken broth helps control salt levels but feel free to adjust salt to taste.
- You can substitute Yukon gold potatoes with russet potatoes if desired.
- Fresh herbs provide the best flavor, but dried thyme can be used if fresh is unavailable—use about one-third the amount.
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the turkey.
- Leftover soup stores well in the refrigerator for up to 3 days or freezes for up to 3 months.
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
