Turkey Vegetable Soup with Quinoa
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Turkey Vegetable Soup with Quinoa
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This warm and comforting soup is loaded with hearty vegetables and quinoa. Ideal for using up leftover turkey or rotisserie chicken.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 2 medium carrot peeled and diced
- 1 red bell pepper (seeded and diced)
- 1 medium onion (diced)
- 1 medium zucchini (diced)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 4 cups chicken broth (low sodium)
- 8 ounces turkey breast or rotisserie chicken, shredded cooked
- 1 cup quinoa cooked
Instructions
- Heat a large soup pot over medium-high heat and drizzle in the olive oil. Add garlic and sauté until fragrant, about 30 seconds.
- Stir in the onions, peppers, carrots and zucchini then season with salt, pepper and cinnamon. Sauté until vegetables are tender, about 7-9 minutes.
- Pour in the lemon juice and chicken broth then bring pot to a boil. Add in cooked shredded turkey breasts and cooked quinoa then bring to a boil once again. Reduce heat to low and simmer for about 20 minutes. Check for seasoning and add additional salt and pepper to taste before serving.
Notes
- Look for a chicken broth with little or no salt added and don’t add any additional salt.
Nutrition Information
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Serving
2cups
Calories
206kcal
(10%)
Carbohydrates
23.5g
(8%)
Protein
17.1g
(34%)
Fat
5.3g
(8%)
Saturated Fat
0.6g
(3%)
Monounsaturated Fat
4.7g
(24%)
Cholesterol
25mg
(8%)
Sodium
1374mg
(57%)
Fiber
4.3g
(17%)
Sugar
8.2g
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 206kcal | 10% |
| Carbohydrates | 23.5g | 8% |
| Protein | 17.1g | 34% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.6g | 3% |
| Monounsaturated Fat | 4.7g | 24% |
| Cholesterol | 25mg | 8% |
| Sodium | 1374mg | 57% |
| Fiber | 4.3g | 17% |
| Sugar | 8.2g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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