turkey soup
This hearty turkey soup is a comforting dish, perfect for using up leftover turkey. It's loaded with vegetables and delicious flavors, making it a wholesome meal for any day.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced carrots
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 bay leaf bay leaf
- 6 cups turkey broth (or chicken broth)
- 3 cups cooked turkey, shredded Use leftover turkey if available.
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups diced potatoes
- 1 cup corn (frozen or fresh)
- 1 tablespoon lemon juice
- to taste salt
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic, thyme, rosemary, black pepper, and bay leaf. Cook for another minute until the garlic is fragrant.
- Pour in the turkey broth and bring to a boil.
- Add the shredded turkey, green beans, potatoes, and corn. Reduce the heat to a simmer.
- Cover the pot and let it cook for about 30 minutes, or until the vegetables are tender.
- Stir in the lemon juice and season with salt to taste.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Notes
You can customize this soup by adding any of your favorite vegetables.
If you have leftover turkey from Thanksgiving or any other meal, this is a perfect way to use it.
Store any leftovers in the refrigerator for up to 3 days or freeze for later use.