Description
A hearty and comforting Chicken and Turkey Soup packed with tender chicken and turkey pieces, simmered with vegetables and herbs to create a warm and flavorful broth. Perfect for chilly days or when you need a nourishing, homemade meal that’s easy to make and satisfying.
Ingredients
Meats
- 1 cup cooked, shredded chicken
- 1 cup cooked, shredded turkey
Vegetables and Herbs
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
Liquids and Seasonings
- 6 cups low sodium chicken broth
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare Vegetables: Chop the carrots, celery, onion, and garlic finely to ensure even cooking and optimal flavor release into the broth.
- Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and vegetables slightly softened.
- Add Broth and Herbs: Pour in the chicken broth, then add thyme and bay leaf. Stir well and bring the mixture to a gentle boil.
- Simmer Soup: Lower the heat and allow the soup to simmer uncovered for 20 minutes to fully develop flavors and cook the vegetables tender.
- Add Meats: Stir in the shredded chicken and turkey. Continue to simmer for an additional 5-10 minutes to warm the meats through.
- Season and Finish: Remove bay leaf, season the soup with salt and black pepper to taste, then stir in chopped parsley right before serving for freshness.
Notes
- This soup can be made with just chicken or turkey if preferred.
- Use low sodium broth to control salt levels and keep the soup heart-healthy.
- For a thicker texture, add cooked rice or noodles at the last step.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
