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Easy Leftover Turkey and Vegetable Soup

Close-up of a steaming bowl of turkey soup filled with shredded turkey, carrots, peas, and celery.
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Make a hearty, comforting soup using your leftover cooked turkey. This recipe is simple, packed with vegetables, and perfect for a warm weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups leftover turkey broth or low-sodium chicken broth
  • 2 cups cooked, shredded, or cubed turkey meat
  • 1 cup chopped potatoes
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup uncooked rice (optional, for a heartier soup)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Pour in the turkey broth. Add the potatoes, dried thyme, and bay leaf. If you are using rice, add it now. Bring the mixture to a boil.
  3. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender and the rice is cooked through.
  4. Stir in the cooked turkey meat and frozen peas. Cook for an additional 5 minutes, just until the turkey is heated through and the peas are warm.
  5. Remove the bay leaf. Taste the soup and add salt and pepper as needed.
  6. Serve this warm winter soup hot.

Notes

  • For a creamy turkey soup variation, remove about 1 cup of the soup broth after the vegetables are tender. Whisk 1/4 cup of all-purpose flour or cornstarch into the removed broth until smooth. Pour this mixture back into the pot and stir constantly until the soup thickens slightly.
  • If you do not have leftover turkey broth, you can use store-bought low-sodium chicken broth or vegetable broth.
  • This recipe freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://delishcraze.com/easy-leftover-turkey-and-vegetable-soup/