Description
A hearty and comforting soup that transforms leftover turkey and chicken into a delightful meal perfect for chilly days.
Ingredients
Scale
- 2 cups leftover turkey or chicken, shredded
- 1 tablespoon olive oil (or butter for richer flavor)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 bay leaf
- 1 cup frozen peas (optional)
- 1–2 cups egg noodles or rice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these until they soften and become aromatic, which usually takes about 5-7 minutes. Stir occasionally to avoid burning.
- Toss in the minced garlic and continue to cook for an additional minute to let that garlic perfume the veggies.
- Pour in your broth and drop in the shredded turkey or chicken, thyme, rosemary, bay leaf, and a sprinkle of salt and pepper. Give it a good stir to combine all the ingredients.
- Let the soup come to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes. Add noodles or rice if desired.
- Add the frozen peas in the last 5 minutes of cooking and remove the bay leaf before serving.
- Serve the soup in bowls garnished with freshly chopped parsley.
Notes
For a vegan version, use vegetable broth and replace chicken with tofu or chickpeas. Pair with crusty bread for an elevated experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg