Description
A warm, comforting turkey and vegetable soup made with leftover turkey, hearty vegetables, and aromatic herbs, all simmered in a savory broth. Naturally gluten-free and dairy-free, it's perfect for a nourishing winter meal or an easy way to use up holiday leftovers.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Salt and pepper, to taste
8 cups chicken or turkey broth
2 cups cooked turkey, shredded or chopped
1 bay leaf
1 cup green beans, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion for 3–4 minutes until soft and translucent.
- Add the garlic, carrots, and celery, and cook for 5–7 minutes until the vegetables begin to soften.
- Stir in the thyme, rosemary, oregano, salt, and pepper.
- Pour in the broth, add the cooked turkey and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Add the chopped green beans and cook for an additional 10 minutes, until all vegetables are tender.
- Remove the bay leaf. Stir in fresh parsley and lemon juice. Taste and adjust seasonings as needed.
- Serve warm and enjoy.
Notes
Substitute green beans with peas, spinach, or kale based on availability.
Add cooked rice, quinoa, or gluten-free pasta for a more filling soup.
Chicken can be used in place of turkey with great results.
Spice it up with red pepper flakes or hot sauce.
Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
