Description
This One-Pot Turkey Vegetable Soup is a hearty, comforting meal made with leftover turkey, fresh vegetables, and flavorful herbs. Perfect for an easy and healthy weeknight dinner, it comes together in just one pot for minimal cleanup.
Ingredients
- 2 tablespoons olive oil
- 1 medium leek, white and light green parts only, sliced
- 2 large stalks celery, sliced 1/8-inch thick
- 2 cloves garlic, minced
- 4 cups lower-sodium chicken broth or turkey broth
- 2 (4-inch) thyme sprigs, plus thyme leaves for garnish
- 1/4 teaspoon salt
- 1/4 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, for garnish
- Lemon wedges, for serving
Instructions
1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
2. Add sliced leek and celery; cook, stirring often, until vegetables soften, 5 to 8 minutes.
3. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
4. Add broth, thyme sprigs, salt, and pepper; bring to a boil over high heat.
5. Reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes to blend flavors.
6. Stir in turkey and carrots; cook undisturbed until carrots are tender, 10 to 15 minutes.
7. Remove and discard thyme sprigs. Stir in frozen peas and cook for 30 seconds.
8. Divide the soup into bowls. Garnish with thyme leaves and lemon zest, and serve with lemon wedges if desired.
Notes
Use leftover Thanksgiving turkey or thick-sliced deli turkey for convenience.
The soup stores well—refrigerate for up to 3 days or freeze for up to 2 months.
To brighten the flavor, don’t skip the lemon zest and wedges for garnish.
Pair with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl