Turkey Soup
Warm up with a comforting bowl of hearty Turkey Soup, a perfect way to repurpose leftover turkey into a nutritious and satisfying meal. This recipe brims with chunks of tender turkey, wholesome vegetables, and fragrant herbs like thyme and parsley, all simmered in a flavorful broth. With a medley of colorful carrots, celery, potatoes, green beans, and peas, this soup is as visually inviting as it is delicious. A dash of optional lemon juice adds a citrusy brightness, while fresh parsley ties it all together. Ready in just an hour and ideal for chilly evenings, this one-pot wonder is a nourishing classic that pairs wonderfully with crusty bread or crackers. Perfect for family dinners or meal prep, this Turkey Soup is a cozy, nutrient-packed dish you’ll savor with every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cooked turkey (shredded or chopped)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 medium carrots (sliced)
- 3 medium celery stalks (sliced)
- 3 cloves garlic (minced)
- 3 medium potatoes (peeled and diced)
- 8 cups low-sodium chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the diced potatoes, cooked turkey, chicken or turkey broth, dried thyme, dried parsley, bay leaves, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender.
Add the frozen green beans and frozen peas to the pot. Cook for an additional 5-7 minutes until the vegetables are heated through.
Taste the soup and adjust seasoning if needed. Add a splash of lemon juice for brightness, if desired.
Remove the bay leaves and discard. Stir in the fresh parsley before serving.
Ladle the soup into bowls and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 31.1 g | ||
| Protein | 313.8 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6602 mg | 140% | |
*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.
