Easy Turkey Soup (Leftover Turkey!)
This simple and hearty soup is the perfect way to use leftover turkey! Full of veggies, potatoes, and flavor—ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 tablespoons extra virgin olive oil
3 medium carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Yukon gold potatoes, peeled and diced
2 sprigs fresh thyme
1 bay leaf
5 cups low-sodium chicken broth
3 cups shredded turkey meat (cooked/leftover)
¼ cup roughly chopped fresh parsley
Instructions
Sauté Veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 4–5 minutes, stirring frequently. Add garlic, salt, and pepper; stir for another minute.
Add Potatoes & Broth: Stir in diced potatoes, thyme sprigs, bay leaf, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until potatoes are fork-tender.
Add Turkey: Stir in shredded turkey and simmer for another 1–2 minutes until heated through.
Finish & Serve: Remove thyme sprigs and bay leaf. Stir in chopped parsley. Garnish with more parsley and black pepper, if desired.
Notes
Use leftover turkey breast or thigh meat — both work great.
Want to bulk it up? Add cooked rice or noodles at the end.
Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
Each serving is approx. 2 cups.
Find it online: http://elladishes.com/easy-turkey-soup-leftover-turkey/
