Description
A comforting and easy-to-make turkey soup perfect for using up leftover turkey meat. This hearty soup combines tender vegetables, comforting potatoes, and shredded turkey in a flavorful broth infused with fresh herbs. Ready in just 30 minutes, it’s a nourishing meal ideal for chilly days or a simple weeknight dinner.
Ingredients
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 & Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids & Oils
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
Protein
- 3 cups shredded turkey meat (leftover turkey)
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 to the pot and cook for 4 to 5 minutes, stirring frequently until they begin to soften. Then add the minced garlic, kosher salt, and freshly ground black pepper; stir and cook for an additional minute to release the garlic’s aroma.
- Add the potatoes and broth: Stir in the diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and pour in the low-sodium chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for 20 minutes, or until the potatoes are just fork tender.
- Add the turkey: Add the shredded leftover turkey meat to the pot. Continue to simmer the soup for 1 to 2 minutes more, just long enough to heat the turkey through without overcooking it.
- Serve: Remove the sprigs of thyme and the bay leaf from the pot. Stir in the roughly chopped fresh parsley for brightness. Ladle the soup into bowls and garnish with additional fresh parsley and a sprinkle of black pepper to taste. Serve hot and enjoy!
Notes
- Use leftover roasted turkey for the best flavor and convenience.
- You can substitute Yukon gold potatoes with red or white potatoes if preferred.
- Adjust salt and pepper according to taste and dietary requirements.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add other vegetables like peas or corn for extra color and nutrition if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
