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Turkey Vegetable Soup

Homemade Leftover Turkey Vegetable Soup Recipe

Turkey Vegetable Soup is a savory dish made with lean turkeybreast, a variety of vegetables, and a flavorful broth. It’s ideal for thoselooking for a healthy, low-fat meal packed with protein and fiber. The soup isrich in nutrients and easy to make, making it a popular choice for weeknightdinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 Servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g turkey breast, cooked and shredded (or leftover turkey)
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 cup corn kernels fresh or frozen
  • 2 medium potatoes diced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting Board and Knife
  • Wooden Spoon
  • Measuring Spoons
  • Ladle

Method
 

  1. Sauté the vegetables: In a large stockpot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
  2. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the broth: Add the chicken broth to the pot, followed by the diced potatoes, peas, corn, thyme, and bay leaves. Bring everything to a boil.
  4. Simmer the soup: Reduce the heat to low and let the soup simmer for 25-30 minutes until the vegetables are tender and the potatoes are cooked through.
  5. Add the turkey: Once the vegetables are tender, add the shredded turkey and stir to combine. Let the soup cook for an additional 5-10 minutes to heat through.
  6. Season and serve: Taste the soup and season with salt and pepper as needed. Discard the bay leaves. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

If you’re using leftover turkey, this soup becomes even easier to make, saving you time on cooking. You can also adjust the vegetables based on what you have on hand—zucchini, green beans, or spinach would make excellent substitutes or additions. If you prefer a thicker soup, you can mash a portion of the potatoes in the soup or add a cornstarch slurry.