Turkey and vegetable soup Recipe

American · Soup · 55 min total

A hearty and comforting soup made with leftover turkey and a medley of vegetables, perfect for using up holiday leftovers.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups low-sodium chicken broth
• 2 cups cooked turkey, shredded or diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
2. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. Stir in turkey, green beans, peas, and diced tomatoes. Simmer for another 15-20 minutes until vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot.

Tips

• For a thicker soup, add 1/2 cup of cooked rice or small pasta along with the turkey.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Feel free to substitute other vegetables like corn or zucchini based on what you have on hand.

More about Turkey and vegetable soup →