Turkey Soup Recipe is the final rest meal, especially when the remaining roasted turkey is made after a festive meal. This transforms the simple material into a hearty and delicious dish that heats both the body and the soul.
This classic recipe is a delicious way to reduce food waste and turn your holiday bird into another satisfactory dish. Packed with protein-rich turkey, nutritious vegetables, aromatic herbs, and tender noodles or rice, the turkey soup is both nutritious and versatile.
It is easy to customize whatever you have in your hand, whether you prefer a clear broth, creamy base, or spicy variation. Perfect for lunch or dinner, this soup lasts well and can be enjoyed for days. Whether you are craving a chili evening or looking for a nutritious food after the holidays, this turkey soup recipe is a nutritious choice. To find out how to replace the remaining ingredients in a delicious, soul-pleasing bowl.
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 |
