This turkey soup is what I always look forward to after the holidays! It's very simple, incredibly delicious, and the perfect meal for any leftover turkey.
Fridge cleanout soups are the best. And after Thanksgiving or Christmas when I see leftover roast turkey on the platter I'm actually genuinely excited. Because that means I'll be making this turkey soup the next day! It's light and comforting, similar to my chicken soup, and the type of healthy meal I crave after a night of indulgence. With tender vegetables, plenty of turkey, and a savory, feel-good broth, it's truly the perfect leftover turkey recipe!
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
- ¼ cup roughly chopped fresh parsley
DIRECTIONS
- Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, celery, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
- Add the potatoes. Add the potatoes, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 20 minutes, or until the potatoes are just fork tender..
- Add the turkey. Add the shredded turkey to the pot and simmer for an additional 1 to 2 minutes, until warmed through.
- Serve. Remove the sprigs of thyme and the bay leaf. Stir in the parsley. Garnish with additional fresh parsley and black pepper before serving.
