Leftover Turkey Soup
This hearty Leftover Turkey Soup is a perfect way to use up your leftover turkey from the holidays. Packed with nutritious vegetables and flavorful herbs, it’s both comforting and easy to make.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 dices carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 3 cups diced leftover turkey
- 1 cup frozen peas
- 1 cup corn fresh or frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles optional
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the diced turkey, frozen peas, corn, thyme, rosemary, and salt and pepper to taste. Reduce heat and let it simmer for about 20 minutes.
- If using egg noodles, add them to the soup in the last 10 minutes of cooking. Stir occasionally to prevent them from sticking.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add any other vegetables you have on hand, such as potatoes or green beans.
This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
For a creamier soup, consider adding a splash of heavy cream just before serving.