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4.67
from
6
votes
Leftover Turkey Soup
This Leftover Turkey Soup recipe is a great way to use up leftover turkey from your Thanksgiving or Christmas feast! This healthy soup is easy and quick to make, delicious AND healthy too.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American, Continental
Keyword:
Healthy Turkey Soup, Leftover Turkey Soup, Turkey Noodle Soup
Servings:
6
Calories:
161
kcal
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
1
tbsp
olive oil or olive oil cooking spray
2
onions
, finely diced
2
carrots
, finely diced
3
stalks celery
, finely diced
1
tsp
garlic paste or minced garlic
1
bay leaf
1
tsp
salt
½
tsp
ground pepper
1
tbsp
chopped fresh chives
1
tbsp
chopped flat leaf parsley
½
tsp
dried dill
2
litres
(8 cups)
turkey or chicken stock
2
medium tomatoes
, seeded and chopped
1
courgette
(zucchini) finely diced
1
tbsp
lemon juice
or to taste
65
g
(½ cup) fine vermicelli
or small pasta shapes (see notes
450
g
(2 ¾ cups) cooked turkey or chicken, diced
To serve
1
tbsp
chopped fresh chives
1
tbsp
chopped flat leaf parsley
salt and pepper to taste
Instructions
Heat the oil in a large deep pot (Dutch Oven) and sauté the onions, carrots and celery for five minutes, stirring.
Add the garlic, bay leaf, salt and pepper and stir to combine.
Add the diced tomatoes and chicken stock and bring to the boil.
Lower heat to a simmer and stir in the courgette (zucchini), turkey, herbs and lemon juice. Simmer gently for 5 minutes.
Stir the pasta in and cook for time indicated on the pack (usually 8-10 minutes) or until al dente.
Discard the bay leaf and check the seasoning adding salt and pepper to taste.
Sprinkle with chopped parsley and chives and serve.
Video
Nutrition
Calories:
161
kcal
|
Carbohydrates:
21
g
|
Protein:
13
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
1325
mg
|
Potassium:
455
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
3891
IU
|
Vitamin C:
17
mg
|
Calcium:
35
mg
|
Iron:
1
mg