Turkey Soup
13 ingredients · 10 steps · from Downshiftology
Ingredients
- 3 medium carrots
- 2 ribs celery
- 1 medium onion
- 2 medium yellow or Yukon gold potatoes
- 3 cups cooked turkey (shredded and diced)
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 fresh thyme sprigs
- 1 bay leaf
- 5 cups low sodium chicken or turkey broth
- 1/4 cup fresh parsley (roughly chopped)
Steps
- Slice 3 medium carrots, 2 ribs of celery, and 1 medium onion.
- Peel and dice 2 medium yellow or Yukon gold potatoes into bite-sized pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add mirepoix veggies (carrots, celery, onion) and sauté for 4-5 minutes until softened.
- Add 3 garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper; stir for 1 minute.
- Add potatoes, 2 sprigs of fresh thyme, 1 bay leaf, and 5 cups of low sodium broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork tender.
- Add 3 cups shredded cooked turkey and simmer for 1-2 minutes until warmed through.
- Remove thyme sprigs and bay leaf.
- Stir in 1/4 cup roughly chopped fresh parsley before serving.
Recipe extracted by Foodle from “EASY TURKEY SOUP | Perfect for leftover turkey after Thanksgiving!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
