Turkey Soup by Helen M Radics

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced turkey to the pot and cook until browned, about 5 minutes.

Pour in 6 cups of water and bring to a boil.

Add thyme, black pepper, and salt; reduce heat to low.

Simmer for 30 minutes, skimming any foam that rises to the surface.

Add diced potatoes and cook until tender, about 15 minutes.

Stir in corn and peas; cook for an additional 5 minutes.

Remove bay leaves and stir in chopped parsley and lemon juice.

Taste and adjust seasoning if necessary.

Serve hot, garnished with additional parsley if desired.

Equipment Needed

Dietary

Allergens