Description
This comforting Leftover Turkey Soup is a hearty and flavorful way to use up cooked turkey. Packed with wholesome vegetables, tender turkey, and your choice of rice, pasta, or noodles, it’s an easy one-pot meal perfect for warming up on a chilly day.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 6 cups chicken or turkey broth
Main Ingredients
- 2 cups cooked turkey, shredded
- 1 cup cooked rice, pasta, or noodles
- 1 cup frozen peas
- 2 cups spinach or kale
Seasoning & Garnish
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté for 2–3 minutes until fragrant.
- Cook vegetables with herbs: Stir in carrots, celery, dried thyme, rosemary, and paprika. Cook for 5–7 minutes until the vegetables begin to soften.
- Add broth and simmer: Pour in chicken or turkey broth and bring the mixture to a gentle boil. Reduce heat and allow to simmer for 15 minutes to develop flavors.
- Incorporate turkey and grains: Add the shredded cooked turkey along with your choice of cooked rice, pasta, or noodles. Stir well to combine and heat through.
- Add greens and peas: Toss in the frozen peas and spinach or kale. Cook for 2–3 minutes until the greens wilt and peas are tender.
- Season and serve: Season the soup with salt and pepper to taste. Serve warm, garnished with fresh parsley.
Notes
- Leftover cooked turkey works best, but rotisserie chicken can be used as an alternative.
- Substitute spinach with kale or other leafy greens as preferred.
- The choice of rice, pasta, or noodles can be adjusted to your liking or dietary needs.
- For a thicker soup, use less broth or add a small amount of cream or blended vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
