Leftover Turkey Soup with Root Vegetables
User Reviews
4.8
36 reviews
Excellent
Leftover Turkey Soup with Root Vegetables
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Use up your leftover Thanksgiving turkey meat in this incredibly tasty Turkey Soup with Root Vegetables. The rich broth and fresh flavors make a belly-pleasing meal!
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Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion chopped
- 2 large carrot peeled and chopped
- 1 large turnip peeled and diced
- 2 talks celery chopped
- 1 large parsnip peeled and chopped
- 5 cloves garlic minced
- 3 prigs thyme fresh
- 2 teaspoons rosemary fresh
- 1 teaspoon oregano dried
- 1 teaspoon salt to taste, sea salt
- 4 to 8 cups turkey broth or chicken broth*
- 2 to 4 cups turkey chopped, cooked leftover
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 sauteeing 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 Information
Show Details
Serving
1Serving
Calories
346kcal
(17%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
7g
(11%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 346kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 7g | 11% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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