Harvest Turkey Soup
Warm up your soul with a hearty bowl of Harvest Turkey Soup, a comforting and wholesome dish perfect for fall or any time you crave rich, rustic flavors. This recipe combines tender shredded turkey with a medley of seasonal vegetables like butternut squash, sweet potatoes, and carrots, all simmered to perfection in a fragrant broth infused with dried thyme and rosemary. Whether you're looking to repurpose your Thanksgiving leftovers or create a cozy one-pot meal, this soup comes together in just an hour and serves as a nourishing way to embrace cooler weather. Garnished with fresh parsley, it’s a vibrant, satisfying meal that’s sure to please the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 large russet potato, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 3 cups cooked turkey, shredded
- 8 cups chicken or turkey broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed russet potato, sweet potato, and butternut squash to the pot. Stir to combine.
Pour in the chicken or turkey broth and add the bay leaf, dried thyme, dried rosemary, kosher salt, and ground black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20 minutes, or until the potatoes and squash are tender.
Remove the bay leaf, and use a ladle to skim off any excess fat or foam on top, if needed.
Stir in the shredded cooked turkey and let the soup simmer for an additional 5-10 minutes, until heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 5944 mg | 258% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 35.5 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 7808 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
