Description
A comforting and flavorful soup perfect for using up leftover turkey. This easy recipe combines tender turkey with vegetables in a savory broth, making it a hearty meal ideal for post-holiday dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1 cup cooked rice or noodles (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for thickening)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the turkey or chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Stir in the shredded turkey, frozen peas, cooked rice or noodles (if using), thyme, parsley, salt, and pepper. Simmer for another 10-15 minutes to allow flavors to meld.
- If you want to thicken the soup, melt butter in a small pan, stir in flour to make a roux, then add a ladle of hot soup to the roux, mix, and gradually stir back into the pot. Simmer until thickened.
- Taste and adjust seasoning as needed. Serve hot.
Notes
For extra flavor, add a bay leaf during simmering and remove before serving. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.nnServing Suggestions: Pair with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 20g
- Protein: 25g