Description
This Leftover Turkey Soup recipe is the perfect way to enjoy those post-Thanksgiving scraps. With a flavorful broth, tender turkey, and hearty vegetables, this soup is a comforting and satisfying meal that’s easy to make.
Ingredients
Scale
Broth:
- 6 cups turkey or chicken broth
Soup:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 2 cups leftover cooked turkey, shredded or chopped
- 1 cup egg noodles or cooked rice
- Salt and pepper to taste
- Optional: squeeze of lemon juice or chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, parsley, and rosemary; cook until fragrant.
- Add Broth: Pour in broth and bring to a boil. Simmer for 10 minutes.
- Finish Soup: Add turkey and noodles/rice. Simmer until noodles are tender and turkey is heated through.
- Season and Serve: Season with salt and pepper. Garnish with parsley or lemon juice before serving.
Notes
- This soup freezes well.
- Customize with leftover vegetables or grains.
- For a heartier version, add white beans or potatoes.
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg