Leftover Turkey Soup
This leftover turkey soup is a hearty and comforting dish that makes excellent use of your Thanksgiving turkey. Packed with vegetables and flavorful broth, it’s a perfect way to warm up on a chilly day.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Can opener
Ingredients
- 4 cups turkey broth
- 2 cups cooked turkey, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup green beans, chopped
- 1 cup diced potatoes
- to taste salt and pepper
- 2 tablespoons olive oil
- fresh parsley for garnish Optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Add the minced garlic, dried thyme, and dried rosemary to the pot. Stir for 1 minute until fragrant.
- Pour in the turkey broth and add the bay leaf, potatoes, green beans, and cooked turkey. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the vegetables are tender.
- Remove the bay leaf. Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup is versatile; feel free to add any leftover vegetables or grains you have on hand.
If you'd like a creamier soup, you can add a splash of cream or milk at the end before serving.