Turkey Soup Recipe
A comfortable turkey soup recipe is the right way to use the remaining turkey when cooking a nutritious, delicious food. With hearty vegetables, tender turkey pieces and herbs, this soup is both comfortable and healthy. Ideal for chili days or post-holiday meals, it is a-pot surprise that brings warmth and comfort with every spoon. Whether it is on its own or with crusty bread, this soup offers a nutritious, balanced food packed with protein and nutrients. It is also easy to adapt with seasonal vegetables or grains such as rice, barley or noodles.
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.