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Turkey Vegetable Soup with Quinoa
This warm and comforting soup is loaded with hearty vegetables and quinoa. Ideal for using up leftover turkey or rotisserie chicken.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
206 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Notes
- Look for a chicken broth with little or no salt added and don’t add any additional salt.
Nutrition Information
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: 4 Serving
Amount Per Serving
Calories 206
% 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.