Leftover Turkey Soup
This Leftover Turkey Soup Recipe is great to enjoy after the big feast! It’s easy to make, filled with nutritious vegetables and plenty of leftover turkey meat. So warm and comforting and the absolute best way to use up leftover turkey.
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 medium carrots sliced
- 2 stalks of celery diced
- 1 clove garlic pressed
- 2 cups leftover turkey
- 6 cups low-sodium stock
- 2 bay leaves
- 1/2 cup orzo
- 1 1/2 cups frozen peas
- Kosher salt and ground pepper to taste
- 2 tbsp chopped parsley
Instructions
- Heat the oil in a soup pot and add the onion, carrots, celery, and garlic. Sauté for 4-6 minutes.
- Add the leftover turkey, bay leaves, and broth. Simmer the soup for 30 minutes, then stir in the orzo and peas.
- Cook for 10 more minutes, or until the orzo is done.
- Taste and adjust the seasoning, then garnish with fresh chopped parsley.
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 22g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 51mg | Sodium: 189mg | Potassium: 546mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3714IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 2mg