Leftover Turkey Soup with Root Vegetables Recipe
A comforting and hearty soup recipe perfect for utilizing leftover turkey and root vegetables. This soup is packed with flavor from a variety of herbs and makes for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Soups, Stews, & Chilies
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
For the Soup:
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 1 large turnip, peeled and diced
- 2 stalks celery, chopped
- 1 large parsnip, peeled and chopped
- 5 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon sea salt, to taste
- 4 to 8 cups turkey broth or chicken broth*
- 2 to 4 cups cooked leftover turkey, chopped
Instructions
- Add the first six ingredients (oil through celery) to a large stock pot or Dutch oven and heat over medium heat. Sauté, stirring occasionally for 10-15 minutes. Add the garlic, salt, and herbs and continue sautéing for 2 minutes.
- Pour in the broth and leftover turkey and bring soup to a full boil. Reduce heat, cover the pot, and cook at a very gentle boil for 20 minutes, or until vegetables are cooked through.
- Serve heaping bowls and enjoy!
Notes
- *Add broth to your desired consistency. I like hearty soups with less broth, so I use 4 cups of broth. For soupier soups, add more broth to your liking. You can also use any kind of homemade or store-bought stock or broth you like! I always recommend sticking with homemade turkey bone broth.
Nutrition
- Serving Size: 1 Serving
- Calories: 346 kcal
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g
