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Leftover Turkey and Vegetable Soup

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Leftover Turkey and Vegetable Soup is a light, nourishing dish filled with tender turkey, vibrant vegetables, and a flavorful broth for a healthy and comforting meal.

Ingredients

  • 2 cups cooked turkey, shredded
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup green beans or peas
  • 1 cup tomatoes, diced or canned
  • 6 cups chicken or turkey broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme or parsley (optional)
  • 1 bay leaf (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
  2. Stir in garlic and cook briefly until fragrant.
  3. Add zucchini, green beans or peas, and tomatoes, stirring to combine.
  4. Pour in broth and add bay leaf if using. Bring to a boil, then reduce heat.
  5. Simmer for about 20 minutes until vegetables are tender.
  6. Add shredded turkey and simmer for another 10 minutes until heated through.
  7. Season with salt, pepper, and herbs to taste.
  8. Remove bay leaf before serving.
  9. Serve hot.

Notes

  • Add rice, quinoa, or pasta for a heartier soup.
  • Use spinach or kale instead of zucchini.
  • Add chili flakes or hot sauce for spice.
  • Finish with lemon juice for brightness.
  • Freeze for up to 2 months for later use.

Nutrition

Find it online: https://thefamilycooking.com/leftover-turkey-and-vegetable-soup/