Turkey Soup Recipe is a healthy, delicious, and comforting dish that warms and soothes the body, especially in cold weather. This soup is light and nutritious, with juicy pieces of turkey, fresh vegetables, and mild spices that make it taste even more delicious. It is very easy to make and gets ready quickly. Not only the adults like this soup, even the kids ealso njoy drinking it.
This soup is rich in proteins, vitamins, and minerals, which are beneficial for the health of both children and adults. It can be served as dinner, lunch or a light snack. If you are a little hungry or have a cold, drinking hot turkey soup gives instant relief. On cold winter evenings, when you sit with your family and enjoy hot soup, or you can also enjoy it with your friends, then its taste feels even more special. Its recipe is given below; you can try it.
Turkey Soup Recipe
Turkey Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded
- 1 cup cooked rice or egg noodles (optional)
- 1 bay leaf
- 1 tbsp lemon juice (optional for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot on medium heat. Add onion, carrots and celery. Sauté until the vegetables begin to soften for 5-7 minutes.
- Add garlic, thyme, parsley, salt and pepper, and cook for 1 more minutes until aromatic.
- Pour into the broth, then add bay leaves and boil one.
- Reduce heat and boil 15-20 minutes or until the vegetables are tender.
- Stir in chopped turkey and ripe rice or noodles (if used), boil for another 5 minutes.
- Add lemon juice. If desired, adjust the spice, and leave the bay leaf.
- Garnish with a ladle, fresh parsley in the bowl, and serve hot.
Flavour Profile of Turkey Soup Recipe
- Specres and Umami: The base taste comes from ripe turkey, which provides a rich, emotional taste. The depth of the umami increases, especially when using the remaining roasted turkey.
- Light to herb: Common herbs like thyme, henna, parsley, and bay leaves contribute to a soft earth and garden-fresh aroma without shaking the broth.
- Aromatic and rest: Suthed aromatic ingredients such as onions, garlic, and celery make a familiar, comfortable aroma and foundation for soup.
- Light to sweet: Carrots and sweet corn (if added) lend to the natural sweetness, balancing the charming elements.
- Well-rounded salty note: In addition to salt and possibly a splash of soy sauce or bouillon, a splash of water provides balance and body to the broth.
- Mirchi Summer: Freshly torn pepper adds a mild heat and heat to the palate.
- Nutritious and broth: When made with homemade stock or boiled bones, the broth becomes nutritious and slightly gelatinous with a full-fledged mouthfeel.
- Subtle: Roasted vegetables (such as potatoes or parsnips) give a grounding earthiness to the soup.
- Alternative zesty shine: Spraying of fresh herbs at a splash or end of lemon juice can make a bright, fresh finish to balance prosperity.
Turkey Soup Recipe Nutrition & Calories
| Nutrient | Amount per 1 Cup (245g) |
|---|---|
| Calories | 150–180 kcal |
| Total Fat | 4–6 g |
| – Saturated Fat | 1–2 g |
| – Trans Fat | 0 g |
| Cholesterol | 25–35 mg |
| Sodium | 500–700 mg |
| Total Carbohydrates | 15–20 g |
| – Dietary Fiber | 2–3 g |
| – Sugars | 2–4 g |
| Protein | 13–18 g |
| Calcium | 30–50 mg |
| Iron | 1–2 mg |
| Potassium | 250–350 mg |
