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One-Pot Turkey Vegetable Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and flavorful soup perfect for using leftover turkey, packed with vegetables and fresh herbs.

Ingredients

olive oil

  • 2 tablespoons olive oil

vegetables

  • 1 medium leek, white and light green parts only, sliced
  • 2 large stalks celery, sliced 1/8-inch thick
  • 2 cloves garlic, minced

broth and turkey

  • 4 cups lower-sodium chicken or turkey broth
  • 2 4-inch thyme sprigs, plus thyme leaves for garnish
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground pepper
  • 2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
  • 2 medium carrots, diagonally sliced 1/2-inch thick
  • 1 cup frozen peas
  • Grated lemon zest & lemon wedges for garnish lemon zest and wedges

Instructions 

  • Heat oil in a large pot; cook leek and celery until softened, 5-8 minutes. Add garlic; cook 1 minute.
  • Add broth, thyme, salt, and pepper; bring to a boil. Reduce heat; simmer 5 minutes. Stir in turkey and carrots; cook until carrots are tender, 10-15 minutes. Remove thyme sprigs.
  • Stir in peas; cook 30 seconds. Divide among bowls; garnish with thyme leaves and lemon zest. Serve with lemon wedges.

Notes

Using leftover turkey makes this soup quick and economical.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: one pot, Turkey, Vegetables