Healthy Recipes Healthy Soup Recipes Healthy Turkey Soup Recipes One-Pot Turkey Vegetable Soup 5.0 (2) 2 Reviews Got leftover turkey? Use it in this turkey vegetable soup for a satisfying main dish that's full of bright flavors thanks to the use of lemon juice and lemon zest. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on October 18, 2021 Print Share Share Tweet Pin Email Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee Active Time: 25 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free High-Protein Low Carbohydrate Nut-Free Soy-Free Jump to Nutrition Facts 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 ¼ teaspoon salt ¼ 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 & lemon wedges for garnish Directions Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds. Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired. To make ahead Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Print Nutrition Facts (per serving) 264 Calories 11g Fat 15g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 264 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 3g 11% Total Sugars 5g Protein 28g 56% Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 64mg 21% Vitamin A 6274IU 125% Sodium 366mg 16% Potassium 628mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved