Description
Transform your leftover turkey into a cozy and heartwarming soup that maximizes flavor and minimizes waste.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3–4 carrots, sliced
- 2–3 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 1 cup uncooked egg noodles, rice, or quinoa
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook for about 3-5 minutes until the onion becomes translucent and fragrant. Next, toss in the minced garlic and stir for about 30 seconds.
- Now, add the sliced carrots and chopped celery to the pot. Sauté them for about 5-7 minutes until they soften slightly.
- Pour in the chicken broth and toss in the shredded turkey. Stir to combine. Bring the soup to a low boil and sprinkle in the dried thyme, rosemary, salt, and pepper.
- Reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the noodles are tender, and the turkey is heated through.
- If using, stir in the frozen peas during the last 5 minutes of cooking for added sweetness. Taste and adjust seasoning as needed.
- Ladle the soup into bowls, garnish with parsley or cilantro, and serve hot.
Notes
Feel free to swap ingredients according to dietary needs. If you’re going vegan, use vegetable broth and replace turkey with chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg