turkey soup
This hearty turkey soup is a perfect way to use leftover turkey, combining vegetables and broth for a comforting meal. It’s nutritious, satisfying, and easy to make, making it ideal for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 4 serving bowls
Ingredients
- 2 cups cooked turkey, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- to taste salt
- to taste black pepper
- 1 cup frozen peas optional
- 1 cup egg noodles optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the shredded turkey, chicken or turkey broth, dried thyme, dried rosemary, and bay leaf to the pot. Bring to a boil.
- Reduce the heat to a simmer and let cook for about 30 minutes, allowing the flavors to meld together.
- If using, add frozen peas and egg noodles in the last 10 minutes of cooking, cooking until the noodles are tender.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and serve hot.
Notes
Feel free to adjust the vegetables based on what you have on hand or add in your favorites.
This soup freezes well; store in airtight containers for up to 3 months.
For a richer flavor, consider adding a splash of lemon juice just before serving.