Leftover Turkey Soup
This hearty Leftover Turkey Soup is a perfect way to utilize your Thanksgiving turkey leftovers. Packed with vegetables and comforting flavors, it's a warm and satisfying dish for colder days.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups turkey broth or chicken broth
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 tablespoon lemon juice (optional) optional
- to taste Fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the turkey broth and bring to a boil.
- Once boiling, add the shredded turkey, frozen peas, corn, thyme, oregano, salt, and pepper. Stir to combine.
- Lower the heat and let the soup simmer for about 25 minutes, allowing the flavors to meld together.
- If desired, stir in the lemon juice for added brightness.
- Serve hot, garnished with fresh parsley if using.
Notes
You can customize this soup by adding any other leftover vegetables you may have on hand.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove before serving.