Description
Transform your holiday leftovers into a heartwarming bowl of leftover turkey and chicken soup, perfect for chilly nights.
Ingredients
Scale
- 2 cups shredded leftover turkey
- 2 cups shredded leftover chicken
- 4 cups chicken broth (low-sodium preferred)
- 2 tablespoons olive oil or butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups mixed vegetables (peas, corn, or green beans)
- 1 cup egg noodles (optional)
- Fresh parsley for garnish (optional)
Instructions
- Start by heating the olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery, often referred to as a mirepoix. Sauté these vegetables for about 5-7 minutes until they soften and the onions become translucent.
- Stir in the minced garlic and sauté for another minute. Once aromatic, it’s time to add the shredded turkey and chicken to the pot, stirring them into the vegetables.
- Pour in the chicken broth, then add the thyme, rosemary, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Allow it to simmer for about 20 minutes.
- After 20 minutes, toss in the mixed vegetables along with the egg noodles if you’re using them. Continue to simmer for an additional 10-15 minutes.
- Before serving, remove the bay leaf and adjust seasonings if needed.
- Ladle your warm, steaming soup into bowls and garnish with fresh parsley if desired.
Notes
For a vegetarian version, swap chicken broth for vegetable broth and omit the meat, adding more vegetables or beans instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg