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Easy Leftover Turkey and Vegetable Soup

Close-up of a bowl of comforting turkey soup featuring shredded turkey, rice, bright orange carrots, and green peas.
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Make a hearty and comforting soup using leftover cooked turkey and fresh vegetables. This recipe is simple for a weeknight meal.

Ingredients

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  • 2 cups cooked turkey, shredded or diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups turkey broth or chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup uncooked rice (white or brown)
  • 1 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the turkey broth and water. Add the dried thyme and bay leaf. Bring the mixture to a boil.
  4. Stir in the uncooked rice. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is nearly tender.
  5. Add the shredded cooked turkey and frozen peas to the pot. Cook for another 5 minutes, until the turkey is heated through and the peas are bright green.
  6. Remove and discard the bay leaf. Season the soup with salt and pepper to your preference.
  7. Serve hot.

Notes

  • If you do not have leftover turkey, you can use 1 pound of ground turkey; brown it before adding the broth and vegetables.
  • For a creamier texture, stir in 1/2 cup of half-and-half or evaporated milk during the last 5 minutes of cooking.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes.

Nutrition

Find it online: https://cookerycourier.com/easy-leftover-turkey-soup/