Description
A simple and comforting turkey soup recipe, perfect for repurposing holiday leftovers. Made with turkey stock, vegetables, and optional grains for a hearty meal.
Ingredients
Scale
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 8 cups turkey stock (or chicken broth)
- 2 cups cooked turkey, shredded or cubed
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1/2 cup uncooked rice, noodles, or barley (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook for 1 minute.
- Pour in turkey stock, and add thyme, parsley, and bay leaf. Bring to a gentle boil.
- Stir in cooked turkey and optional grains. Simmer until grains are tender.
- Season with salt and pepper. Remove bay leaf. Garnish with fresh parsley before serving.
Notes
- For extra flavor, simmer turkey stock with herbs before starting the recipe.
- Cook grains separately to avoid mushiness in leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 9g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g