Turkey Soup Recipe
This easy Turkey Soup Recipe turns Thanksgiving leftovers into a healthy, hearty comfort food perfect for chilly fall evenings.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 2 celery stalks thinly sliced
- 3 cloves garlic minced
- 8 cups low-sodium turkey or chicken broth
- 2 cups cooked turkey shredded (white and dark meat mix)
- 1 cup diced potatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup half-and-half or whole milk Greek yogurt (optional for creaminess)
- 2 Tbsp chopped fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil. Add onion, carrots, and celery. Sauté until veggies start to soften.
- Stir in garlic, thyme, and rosemary. Cook until fragrant.
- Pour in the broth, add bay leaf, and simmer gently.
- Add diced potatoes, cover, and simmer until tender.
- Stir in shredded turkey and heat through.
- Season with salt, pepper, and optional dairy. Remove bay leaf.
- Ladle into bowls, sprinkle with parsley, and enjoy with bread or crackers.
Notes
If using a rotisserie turkey breast and boxed broth, the soup can be prepared faster. Store leftovers in the fridge for grab-and-go lunches or freeze for up to 3 months.
Nutrition
Calories: 350kcal
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