Description
A cozy and quick soup to use up leftover turkey after the holidays.
Ingredients
- Cooked turkey, 2 to 3 cups, shredded or chopped
- Olive oil or butter, 1 tablespoon
- Onion, 1 medium, chopped
- Carrots, 2, diced
- Celery, 2 stalks, diced
- Garlic, 2 to 3 cloves, minced
- Broth, 6 cups (turkey or chicken)
- Potato, 1 medium, diced (optional)
- Noodles or rice, 1 to 1.5 cups cooked, or 3 to 4 ounces uncooked noodles
- Dried thyme, 1 teaspoon
- Dried parsley, 1 teaspoon (or fresh)
- Salt and pepper, to taste
- Optional: lemon juice, red pepper flakes, spinach, or cream
Instructions
- Put a large pot on medium heat and add the olive oil or butter. Toss in the onion, carrots, and celery. Cook for about 5 to 6 minutes, stirring occasionally, until the onion looks soft and everything smells sweet. Add the garlic and cook for 30 seconds more.
- Pour in the broth and stir in thyme, parsley, salt, and pepper. If using, add potato now. Bring to a gentle boil, then lower the heat and let it simmer until veggies are tender, about 10 to 12 minutes.
- Stir in your cooked turkey. If using uncooked noodles, add them now and simmer until they are tender, about 6 to 8 minutes. If using cooked noodles or rice, add them at the end and warm through.
- Taste the broth and adjust seasoning. Serve hot.
Notes
Noodles are best added separately if you plan to store leftovers to keep them from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg