Description
This hearty leftover turkey soup transforms your cooked turkey into a comforting and flavorful meal. Loaded with vegetables, herbs, and your choice of rice, pasta, or noodles, it’s an easy and satisfying way to use up turkey remains while enjoying a warm, nutritious soup perfect for any season.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 cup frozen peas
- 2 cups spinach or kale
- Fresh parsley, for garnish
Main Ingredients
- 2 tablespoons olive oil
- 6 cups chicken or turkey broth
- 2 cups cooked turkey, shredded
- 1 cup cooked rice, pasta, or noodles
- Salt and pepper, to taste
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until it shimmers, preparing it for sautéing the vegetables.
- Sauté aromatics: Add the diced onion and minced garlic to the pot. Cook for 2 to 3 minutes until fragrant and softened, creating a flavorful base.
- Cook vegetables and spices: Stir in the sliced carrots, celery, dried thyme, dried rosemary, and paprika. Continue cooking for 5 to 7 minutes until the vegetables soften and the spices become aromatic.
- Add broth and simmer: Pour in the chicken or turkey broth and bring the mixture to a gentle boil. Then reduce the heat and let it simmer for 15 minutes to meld the flavors together.
- Add turkey and grains: Incorporate the shredded cooked turkey and your choice of cooked rice, pasta, or noodles. Stir gently to combine and heat through evenly.
- Add greens and peas: Toss in the frozen peas and spinach or kale. Cook for an additional 2 to 3 minutes until the greens wilt and the peas are tender.
- Season the soup: Taste and season with salt and pepper according to your preference to enhance the overall flavor.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a fresh and bright finish. Serve warm and enjoy your comforting leftover turkey soup.
Notes
- Use leftover turkey or substitute with cooked chicken if preferred.
- Choose any cooked grains like rice, pasta, or noodles to customize the soup texture.
- Spinach can be swapped with kale or swiss chard for variation.
- For thicker soup, reduce the broth quantity slightly.
- Adjust spices to taste or add a pinch of chili flakes for heat.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
