Easy Leftover Turkey Soup
This easy leftover turkey soup is a simple and comforting way to use up leftover Thanksgiving turkey. It’s ready fast and packed with flavor from herbes de Provence, onion, carrots, and celery.
Servings: 6 servings
Calories: 225kcal
Equipment
- Dutch oven or soup pot
Ingredients
- 2 tablespoons olive oil plain or garlic infused
- 1 medium onion
- 3 medium carrots
- 3 celery ribs
- 1 tablespoon herbes de Provence
- 1 quart chicken stock or turkey stock
- 4 cups cooked turkey removed from bones and shredded or chopped
- sea salt to taste
- fresh ground pepper to taste
Instructions
- Dice onion, carrots and celery. Heat olive oil in large Dutch oven. Add the vegetables and cook over medium heat, stirring occasionally.
- Add herbes de Provence and cook until vegetables are soft, stirring occasionally.
- Stir in chicken stock, bring to boil and reduce to simmer.
- Add the shredded or chopped turkey meat to the soup and simmer on low for 10 minutes, or until the turkey is heated through.
Nutrition
Calories: 225kcal | Carbohydrates: 11g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 360mg | Potassium: 520mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5163IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
