Turkey Vegetable Soup
A cozy classic, this Turkey Vegetable Soup is perfect for utilizing leftover turkey and packed with vibrant veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked, shredded turkey (or rotisserie chicken for a pinch)
- 2–3 cups mixed vegetables (carrots, celery, peas, corn)
- 6 cups chicken or vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Fresh parsley, for garnish
- 1 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Juice from half a lemon (optional)
Instructions
- Sauté the aromatics: In a large pot over medium heat, add olive oil. Add diced onion, chopped carrots, and celery. Cook for about 5-7 minutes until softened.
- Add minced garlic and herbs. Sauté for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer.
- Stir in the mixed vegetables and shredded turkey. Let bubble away for 15-20 minutes until vegetables are tender.
- Taste and adjust seasoning as needed.
- Add fresh parsley before serving for color and flavor.
- Serve the soup into bowls and enjoy with crusty bread.
Notes
This soup freezes beautifully, making it perfect for busy weeknights. Don’t hesitate to double the recipe!
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: turkey soup, vegetable soup, comfort food, holiday leftovers