EASY TURKEY SOUP | Perfect for leftover turkey after Thanksgiving!

turkey

🥗Healthier: chicken

💰Cheaper: canned chicken

Canned chicken is often less expensive and still provides protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

Slice up three medium carrots, two ribs of celery, and one medium onion.

Peel and dice two medium yellow or Yukon gold potatoes.

Place the mirepoix veggies in a prep bowl and set aside.

Heat two tablespoons of olive oil in a large pot over medium heat.

Add the mirepoix veggies and sauté for four to five minutes until softened.

Add three garlic cloves, one teaspoon of kosher salt, and half a teaspoon of ground black pepper, stirring for another minute.

Add the diced potatoes, two sprigs of fresh thyme, one bay leaf, and five cups of low sodium chicken or turkey broth.

Bring the soup to a boil, then reduce the heat to low and cover the pot.

Simmer the soup for about 20 minutes or until the potatoes are just fork tender.

Add three cups of shredded and diced cooked turkey and simmer for an additional one to two minutes until warmed through.

Remove the sprigs of thyme and bay leaf.

Stir in a quarter cup of roughly chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens