Ingredients
Scale
- 2 cups cooked leftover turkey, shredded
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in broth and bring to a boil.
- Reduce heat and add shredded turkey, thyme, rosemary, salt, and pepper.
- Simmer for 20 minutes to allow flavors to meld.
- Adjust seasoning as needed and serve hot.
Notes
- Use leftover turkey from roast or holiday dinners.
- Feel free to add other vegetables like peas or potatoes for variety.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg