Turkey Vegetable Soup

Cozy up with a comforting bowl of Turkey Vegetable Soup—an easy, wholesome recipe that transforms leftover turkey into a hearty, nutrient-packed meal. This one-pot wonder combines tender shredded turkey, vibrant vegetables like carrots, celery, green beans, and corn, and a flavorful broth infused with aromatic herbs like thyme and oregano. A diced russet potato adds a creamy texture, while a hint of garlic and a pop of diced tomatoes bring depth and richness to every spoonful. Ready in just under an hour, this simple soup is perfect for meal prep or a quick family dinner. Garnish with fresh parsley for a bright finish, and serve it piping hot for the ultimate cold-weather comfort food. Perfect for using leftovers and freezer-friendly, this Turkey Vegetable Soup is a must-try for a healthy and hearty meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 medium, peeled and sliced carrots
• 3 medium, sliced celery stalks
• 3 minced garlic cloves
• 3 cups cooked turkey, shredded
• 1 large, peeled and diced Russet potato
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 cup frozen corn
• 1 15-ounce can, with juice canned diced tomatoes
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoons, or to taste black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

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

Step 2

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

Step 3

Add minced garlic and cook for 1 minute, stirring to prevent burning.

Step 4

Stir in the shredded turkey, diced potato, green beans, frozen corn, and canned diced tomatoes with their juice.

Step 5

Pour in the chicken stock and add the dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 6

Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.

Step 7

Remove and discard the bay leaf before serving.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve hot and garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	5645.4 grams (5645.4g)

Amount per serving	% Daily Value*
Calories	3001

Total Fat 99.00g	127%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 6.70g
Cholesterol 762mg	254%
Sodium 5299mg	230%
Total Carbohydrate 181.50g	66%
Dietary Fiber 42.60g	152%
Total Sugars 59.30g
Protein 339.60g	679%

Vitamin D 0IU	0%
Calcium 946mg	73%
Iron 34mg	187%
Potassium 7939mg	169%

*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: 29.9%

Protein: 45.7%

Carbs: 24.4%