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This Turkey ‘Penicillin’ Soup is the ultimate cozy bowl for cold days and leftover turkey. Loaded with fresh ginger, turmeric, garlic, and tender vegetables, the golden broth is warming, bright, and deeply comforting. A squeeze of lemon at the end makes every spoonful taste fresh and restorative.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 6 cloves garlic, minced
  • 3 tablespoons fresh ginger, grated
  • 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
  • 8 cups (2 L) low-sodium turkey or chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 cups cooked turkey, shredded
  • 1 cup small pasta or 1 cup cooked rice
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery for 6-8 minutes until softened.
  2. Add the aromatics: Stir in the garlic, ginger, and turmeric and cook for 1-2 minutes until fragrant.
  3. Build the broth: Pour in the broth and add the bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Add the turkey and pasta: Stir in the shredded turkey and pasta (or rice). Simmer for 8-10 minutes until the pasta is tender.
  5. Add the greens: Stir in the spinach and cook for 2 minutes until wilted.
  6. Finish: Remove the bay leaves. Stir in the lemon juice, parsley, and cayenne, if using. Taste and adjust the salt.
  7. Serve: Ladle into bowls and serve hot.

Notes

  • Use homemade turkey stock for the best flavor, or boost store-bought broth by simmering it with a Parmesan rind.
  • To keep leftovers from getting mushy, cook the pasta separately and add it to each bowl.
  • Store in the fridge for up to 4 days. The soup freezes well for up to 3 months without the pasta.
  • Fresh turmeric stains, so wear gloves or use a spoon to peel it.
  • Add a splash more lemon juice or a dash of hot sauce at the table for extra zing.

Nutrition

Find it online: https://thefamilycooking.com/turkey-penicillin-soup/