Description
Leftover Turkey Soup is a warm and hearty dish crafted to utilize holiday turkey leftovers. This comforting soup combines shredded cooked turkey with fresh vegetables, savory broth, and your choice of noodles or rice. It’s a quick and nourishing meal perfect for chilly days or simple family dinners.
Ingredients
Soup Ingredients
- 2 cups cooked turkey, shredded
- 1 carrot, sliced
- 1 celery stalk, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or turkey broth
- 1 cup noodles or rice
- 1 tbsp oil (such as olive or vegetable)
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp dried thyme or fresh thyme
Instructions
- Heat Oil: Place a large pot over medium heat and warm the oil until shimmering.
- Sauté Vegetables: Add diced onion, minced garlic, sliced carrot, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Broth: Pour in the 4 cups of chicken or turkey broth and bring the mixture to a rolling boil.
- Cook Noodles or Rice: Add your choice of 1 cup noodles or rice to the boiling broth. Reduce heat slightly and cook until the noodles or rice are tender, typically 8-12 minutes depending on type.
- Incorporate Turkey: Stir in the shredded cooked turkey to warm through, mixing well to combine all flavors.
- Season Soup: Sprinkle salt, pepper, and thyme into the soup according to your taste preferences. Stir and adjust seasoning as needed.
- Simmer and Serve: Let the soup simmer gently for 5 to 10 minutes to meld flavors. Serve hot for a satisfying meal.
Notes
- Add fresh spinach or peas toward the end of cooking for added nutrition and color.
- Using homemade broth will enhance the soup’s flavor but store-bought broth works well too.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute noodles with gluten-free pasta or extra rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
