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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
15 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 carrots (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 pepper
  • 2 tablespoons lemon juice
  • 4 cups chicken broth (low sodium)
  • 8 ounces shredded cooked turkey breast (or rotisserie chicken)
  • 1 cup cooked quinoa

Instructions

    Cup of Yum
  1. Heat a large soup pot over medium-high heat and drizzle in the olive oil. Add garlic and sauté until fragrant, about 30 seconds.
  2. Stir in the onions, peppers, carrots and zucchini then season with salt, pepper and cinnamon. Sauté until vegetables are tender, about 7-9 minutes. 
  3. 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

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 Cholesterol 25mg (8%) Sodium 1374mg (57%) Fiber 4.3g (17%) Sugar 8.2g (16%)

Nutrition Facts

Serving: 4Serving

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.