Leftover Turkey Soup
User Reviews
5
Leftover Turkey Soup
Description
Leftover Turkey Soup blends shredded turkey with diced shallots, carrots, celery, and crushed garlic, cooked slowly in olive oil to soften the vegetables and release their flavor. Adding fresh thyme and chicken stock before incorporating tiny pasta pieces results in a broth that is both aromatic and hearty. As the pasta cooks through in about 10-12 minutes, it thickens the soup slightly, providing a pleasing bite alongside tender turkey. This soup offers a balanced mix of mild vegetable sweetness and savory meat in a light broth.
The cooking method involves gentle sautéing of aromatics which creates a base that complements rather than overpowers the leftover turkey. Using fresh thyme adds a subtle herbaceous note that blends well with the natural turkey flavor. The tiny pasta provides body without heaviness, making the soup suitable for a light meal. This soup is practical for repurposing holiday turkey or any cooked turkey remnants.
If serving small children, adjusting seasoning by limiting added salt and using low-sodium stock can ensure it is mild and suitable. Alternative grains such as rice can replace pasta if desired, offering flexibility based on pantry supplies. This straightforward soup is a useful recipe for leftover turkey, producing a homey, warming dish.
Omit added salt and choose low-sodium stock when serving this to small children to control sodium levels.Dried thyme can substitute for fresh but may need longer cooking time to fully release flavor.For richer flavor, try cooking the vegetables in a mix of butter and oil before adding stock.Pasta can be swapped with rice if preferred, adjusting cooking time accordingly.
Ingredients
- 1 tablespoon olive oil
- 4 shallot diced
- 2 carrot small; sliced thinly
- 1 celery sliced thinly
- 2 garlic crushed, clove
- 3 prig thyme chopped
- 1.5 l chicken stock
- 200 g turkey shredded, leftover
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 50 g pasta tiny pieces
Instructions
- Add 1 tablespoon Olive oil to a large soup pan and heat. Once hot, add 4 Shallots, 1 Celery, 2 Carrot, 2 Garlic clove and 3 sprig Thyme and cook gently for 4-5 minutes, until softened.
- Add 200 g Leftover turkey, 1.5 l Chicken stock and 1 pinch Sea salt.
- Add 50 g Tiny pasta pieces and cook over a low heat for 10-12 minutes, until the pasta is cooked.
Notes
- Omit added salt and choose low-sodium stock when serving this to small children to control sodium levels.
- Dried thyme can substitute for fresh but may need longer cooking time to fully release flavor.
- For richer flavor, try cooking the vegetables in a mix of butter and oil before adding stock.
- Pasta can be swapped with rice if preferred, adjusting cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 336kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 609mg | 25% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 5219IU | 104% |
| Vitamin C | 126mg | 140% |
| Calcium | 121mg | 12% |
| Iron | 43mg | 239% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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