Description
A flavorful and satisfying soup made with turkey, vegetables, and a light, savory broth. Great for chilly days or as a way to use leftovers!
Ingredients
Scale
Broth Base
- 8 cups chicken or turkey stock (or water with bouillon)
- 2 cups cooked turkey, shredded or diced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper, to taste
Vegetables
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 medium potato, peeled and cubed
- 1 cup frozen peas (optional)
Optional Add-Ins
- 1 cup cooked rice, noodles, or barley (optional, for a heartier soup)
Instructions
Prepare the Broth:
- In a large pot, bring the stock to a gentle boil. Add the bay leaf, thyme, and parsley for flavor.
Cook the Vegetables:
- Add carrots, celery, onion, and potato to the pot. Reduce heat to a simmer and cook for 15–20 minutes, until vegetables are tender.
Add the Turkey:
- Stir in the cooked turkey and frozen peas (if using). Let the soup simmer for an additional 5–10 minutes, until everything is heated through.
Season and Serve:
- Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. If desired, stir in cooked rice, noodles, or barley.
Notes
- Substitutions: You can use fresh herbs instead of dried, or swap potatoes for sweet potatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Thicker Soup: Add 1–2 tbsp flour or cornstarch mixed with water to thicken the broth, if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American