4.8 from 36 votes
Leftover Turkey Soup with Root Vegetables
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 3 to 4 servings
Calories: 346 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion chopped
- 2 large carrots 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 fresh thyme
- 2 teaspoons fresh Rosemary
- 1 teaspoon dried oregano
- 1 teaspoon sea salt to taste
- 4 to 8 cups turkey broth or chicken broth*
- 2 to 4 cups cooked leftover turkey chopped
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!
Cup of Yum
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
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
% 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.