Easy Turkey Soup
A creamy yet light turkey soup blended with tender turkey and vibrant vegetables, perfect for a cozy meal any day.
Ingredients
For the Soup
- 2 tablespoons Extra virgin olive oil Adds richness and helps sauté the veggies.
- 3 cups Carrots, peeled and sliced Provides sweetness and color.
- 2 cups Celery, diced Enhances flavor with crunch.
- 1 medium Onion, diced Builds a savory base for the soup.
- 2 cloves Garlic, minced Brings warm aroma.
- 1 teaspoon Kosher salt Essential for flavor.
- 1/2 teaspoon Black pepper Essential for flavor.
- 2 cups Yukon gold potatoes, diced Contributes creaminess.
- 1 teaspoon Fresh thyme, chopped Adds fragrant aroma.
- 1 leaf Bay leaf Infuses depth to broth.
- 6 cups Low sodium chicken broth Base liquid for soup.
- 3 cups Shredded turkey meat Main protein component.
- 1/4 cup Fresh parsley, chopped Used as a garnish.
Instructions
Preparation
- Gather your ingredients and wash your vegetables.
- Peel and slice the carrots and potatoes, dice the onion, and mince the garlic.
- Shred the turkey if it’s not already done.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, onion, and garlic. Sauté for about 5 minutes until softened.
- Stir in salt, pepper, thyme, potatoes, and chicken broth.
- Bring to a gentle boil, then reduce to simmer for 15 minutes.
- Add shredded turkey and stir in parsley just before serving.
Serving
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls.
- Garnish with extra parsley if you wish, and enjoy warm!
Notes
Perfect for meal prep. Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.