Turkey Soup
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Turkey Soup
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Use your leftover turkey meat for turkey soup! Made with or without the turkey carcass, this hearty soup is flavorful and satisfying.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion cut into 1/4-inch dice
- 4 medium carrots cut into 1/2-inch coins (about 1 1/2 cups)
- 3 stalks celery cut into 1/2-inch slices (about 1 1/2 cups)
- 6 cloves garlic minced (about 2 tablespoons)
- 2 to 3 cups leftover cooked shredded turkey or shredded chicken; see notes if you'd like to use your turkey carcass
- ¾ cup long grain brown rice* rinsed and drained
- 1 ½ teaspoons kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 32 ounces (4 cups) low sodium chicken broth, or vegetable or turkey broth
- 4 cups water
- 2 tablespoons freshly squeezed lemon juice
- 5 ounces baby spinach
- 1 ½ cups frozen peas no need to thaw
- ⅓ cup chopped fresh parsley
Instructions
- In Dutch oven or similar large, sturdy soup pot, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes, stirring frequently. Cover the pot, reduce the heat to medium-low, and allow the veggies to cook for another 5 minutes. Uncover the pot and stir in the garlic, cooking until very fragrant, about 1 minute.
- Stir in the shredded turkey, rice, salt, pepper, oregano, broth, and water. Cover the pot and turn the heat to high (covering helps the water boil more quickly). Once the soup begins to boil, reduce the heat to a simmer, adjust the lid so it is slightly ajar, and let cook until the rice is tender, about 35 to 40 minutes. Stir the soup every 10 to 15 minutes, scraping a wooden spoon or spatula along the bottom to prevent the rice from sticking. Remove from the heat.
- Stir in the lemon juice, spinach, peas, and parsley. Cover the pot and let sit off the heat for 5 minutes to allow the spinach to wilt.
- Stir the soup and adjust the salt to taste (I added 1/2 teaspoon, but this will depend upon your broth and the saltiness of your turkey). Enjoy warm.
Notes
- *If you are looking to really stretch this recipe for a crowd or want a thicker soup, up the amount of rice to 1 full cup.
- To use your turkey carcass: Place your turkey carcass into a soup mesh bag and add to the soup at the end of Step 2, pushing it into the center of the soup so it is covered by liquid. Once soup is done simmering, right before Step 3, carefully use kitchen tongs to remove the mesh bag of turkey carcass from the soup & discard.
- TO STORE: Refrigerate for 2 to 3 days; if your turkey is already a few days old, eat the soup within 1 to 2 days.
- TO REHEAT: The rice in the soup will absorb liquid as it sits. When reheating, add more broth or water to thin as needed; add a squeeze of fresh lemon juice and pinch of salt to wake it back up.
Nutrition Information
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Calories
270kcal
(14%)
Carbohydrates
33g
(11%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
31mg
(10%)
Potassium
725mg
(21%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
9594IU
(192%)
Vitamin C
32mg
(36%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Potassium | 725mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9594IU | 192% |
| Vitamin C | 32mg | 36% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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