Turkey Soup

Warm up with a comforting bowl of hearty Turkey Soup, a perfect way to repurpose leftover turkey into a nutritious and satisfying meal. This recipe brims with chunks of tender turkey, wholesome vegetables, and fragrant herbs like thyme and parsley, all simmered in a flavorful broth. With a medley of colorful carrots, celery, potatoes, green beans, and peas, this soup is as visually inviting as it is delicious. A dash of optional lemon juice adds a citrusy brightness, while fresh parsley ties it all together. Ready in just an hour and ideal for chilly evenings, this one-pot wonder is a nourishing classic that pairs wonderfully with crusty bread or crackers. Perfect for family dinners or meal prep, this Turkey Soup is a cozy, nutrient-packed dish you’ll savor with every spoonful!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups cooked turkey (shredded or chopped)
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 medium carrots (sliced)
• 3 medium celery stalks (sliced)
• 3 cloves garlic (minced)
• 3 medium potatoes (peeled and diced)
• 8 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen green beans
• 1 cup frozen peas
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Add the minced garlic and cook for 1 more minute until fragrant.

Step 4

Stir in the diced potatoes, cooked turkey, chicken or turkey broth, dried thyme, dried parsley, bay leaves, salt, and black pepper.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender.

Step 6

Add the frozen green beans and frozen peas to the pot. Cook for an additional 5-7 minutes until the vegetables are heated through.

Step 7

Taste the soup and adjust seasoning if needed. Add a splash of lemon juice for brightness, if desired.

Step 8

Remove the bay leaves and discard. Stir in the fresh parsley before serving.

Step 9

Ladle the soup into bowls and serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	4253.6 grams (4253.6g)

Amount per serving	% Daily Value*
Calories	2663

Total Fat 73.10g	94%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 2.80g
Cholesterol 778mg	259%
Sodium 4444mg	193%
Total Carbohydrate 186.00g	68%
Dietary Fiber 31.10g	111%
Total Sugars 31.10g
Protein 313.80g	628%

Vitamin D 0IU	0%
Calcium 563mg	43%
Iron 24mg	132%
Potassium 6602mg	140%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 47.2%

Carbs: 28.0%