Description
This Hearty Turkey (or Chicken) & Vegetable Soup is a comforting and nourishing classic with a fresh twist from dill and lemon. Perfect for cozy dinners or healthy lunches.
Ingredients
- 3 tablespoons olive oil or butter
- 1 small to medium onion, white or yellow, diced
- 2 leeks, white part only, rinsed, cut lengthwise and sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 – 3 cups cooked turkey or chicken, shredded or chopped
- 8 cups chicken stock, homemade or store bought (low or no sodium)
- 2 cups spinach, baby or regular with tough stems removed
- 1/4 cup fresh dill, chopped or 4 teaspoons dry
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon, or about 2 tablespoons
- Salt and pepper to taste
Instructions
1. Melt olive oil or butter over medium heat in a large soup pot or Dutch oven.
2. Add onion, leeks, carrots, celery, and garlic. Stir and cook until vegetables are softened and onions are glossy, about 10 minutes. Add a splash more oil if drying out.
3. Add the shredded turkey or chicken and chicken stock. Stir to combine.
4. Increase heat to medium-high and bring to a boil.
5. Once boiling, lower the heat and let simmer gently for 15 minutes.
6. Turn off the heat and stir in the spinach, dill, parsley, and lemon juice.
7. Taste and add salt and pepper as needed, adjusting for stock saltiness.
8. Serve hot and enjoy.
Notes
STORAGE: This soup will keep in the refrigerator for 3–5 days. For longer storage, freeze for up to 6 months.
NUTRITION FACTS are estimates and can vary based on the ingredients used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: All
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 8g
- Sodium: 1027mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 11g