This turkey vegetable soup is perfect for those cold winter nights when you want something hearty to eat or for those days when you just don’t want to cook with leftover turkey. Get out your go-to soup pot, because I’m about to take you on a gastronomic adventure that will satisfy your hunger and heal your soul.
Why You’ll Love This Turkey Vegetable Soup
- Flavor Galore: The harmonious blend of savoury turkey, fragrant herbs, and a variety of fresh vegetables will leave you wanting more with each mouthful.
- Nutritional Powerhouse: This soup is the nutritional superstar of the bunch because to the lean protein from turkey and the plethora of vitamins and minerals from the vegetables.
- Comfort in a Bowl: Warm bowls of soup, especially ones made with basic staples, have a way of easing the soul.
- Versatile and Customizable: Let your imagination go wild with this recipe. To make it more or less spicy, change up the vegetables, add noodles, or anything else tickles your fancy.
- Meal Prep Friendly: This soup is perfect for those who want to prepare their meals in advance. You can make a large quantity and savor the leftovers for days, since the tastes will only get better with time.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter
- 1 big onion, chopped
- minced garlic (three cloves)
- 2 thinly sliced carrots
- 2 stalks of cut celery
- half a cup of potato dice
- Trim and slice 1 cup of green beans into 1-inch pieces.
- 4-cups broth made from chicken or turkey
- Turkey, cooked and shredded or cubed, 2 cups
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- For the garnish, chop some fresh parsley.
Feel free to mix and match your favorite veggies or add in extras like peas, corn, or mushrooms.
Step-by-Step Instructions
- Prep the Veggies: To begin, cut the green beans into quarters and the onion into dice, mince the garlic, slice the celery and carrots, cube the potatoes, and trim the onions.
- Sauté the Aromatics: The aromatics should be sautéed in a big Dutch oven or soup pot over medium heat in the olive oil or butter. Sauté the diced onion for a few minutes, or until it turns translucent. Then, after a minute of cooking, add the minced garlic and let the aromatic notes to develop.
- Add the Veggies: Add the green beans, celery, potatoes, and chopped carrots. Toss the vegetables in the savory butter or oil by giving everything a thorough swirl.
- Pour in the Broth: Add the chicken or turkey stock, scraping the bottom of the saucepan for additional flavor by including any browned pieces.
- Toss in the Turkey: Throw in the chopped or shredded turkey, the bay leaf, and the dried thyme to the saucepan.
- Simmer and Season: Season to taste and simmer for 30 minutes, or until vegetables are soft, after bringing soup to a low boil. Cover and simmer, reducing heat to low. Add salt and pepper according to your preference.
- Garnish and Serve: After taking out the bay leaf, garnish the soup by spooning it into dishes while it is still hot. Add some color and a touch of freshness with some chopped, fresh parsley as a garnish.
For a filling and healthy dinner, serve your turkey vegetable soup hot with some crusty bread and a fresh salad.
Tips and Tricks
- Use Leftover Turkey: Whether it’s from Thanksgiving or a Sunday roast, this soup is the ideal way to use any leftover turkey. In the event that you are short on leftovers, you can substitute store-bought cooked turkey breast or rotisserie chicken.
- Customize the Veggies: Feel free to combine different types of vegetables that you like and make it your own. To enhance the nutritional value, you can substitute or include additional ingredients like as corn, peas, mushrooms, or spinach.
- Amp Up the Flavor: While sautéing, add a splash of white wine or sherry vinegar for an additional flavor punch. Another option is to add some aromatic herbs, either fresh or dried, such as sage, rosemary, or thyme.
- Make it Creamy: Add a splash of heavy cream or a dollop of Greek yogurt right before serving if you’re looking for a richer soup.
- Bulk it Up: Add Cooked Pasta, Quinoa, or Rice to the Soup for More Carbs and Texture to Make It Heartier.
Frequently Asked Questions
Q: Can I use chicken instead of turkey?
Sure thing! Swapping out the turkey with cooked chicken makes this soup just as tasty. Whatever you like or have on hand is fine to use.
Q: How long does this soup keep in the fridge?
This turkey vegetable soup, if sealed properly, can be refrigerated for up to four or five days.
Q: Can I freeze this soup?
It freezes wonderfully, I promise! Once cooled, transfer to freezer-safe bags or containers, making sure to leave some room at the top for expansion. It has a three-month shelf life when frozen.
Q: Is this soup gluten-free?
You won’t find any gluten in this dish as written. If you’re making this soup for someone with celiac disease, make sure to use gluten-free pasta or other gluten-containing components.
Q: Can I make this soup in a slow cooker?
Sure thing! The aromatics can be quickly sautéed in a skillet before being added to a slow cooker. Cook for 6-8 hours on low heat or 3-4 hours on high heat.
Conclusion
A hot bowl of comforting turkey vegetable soup is the perfect way to satisfy your hunger and soothe your spirit. Incorporating a variety of colorful vegetables with the robust tastes of leftover turkey, this hearty classic is a genuine ode to the harvest. This soup is perfect for those cold winter nights when you want something hearty to eat or for those days when you need to use up some of the turkey and stuffing from Thanksgiving. Get out your go-to soup pot, because I’m about to take you on a gastronomic adventure that will satisfy your hunger and heal your soul.
