Name: One-Pot Turkey Vegetable Soup
Total time: 35 min
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; 0.25 teaspoon salt; 0.25 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

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.

Liv Dansky

Published on October 18, 2021

One-Pot Turkey Vegetable Soup — Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Active Time:

25 mins

Total Time:

35 mins

Servings:

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.

Nutrition Facts (per serving)

264	Calories
11g	Fat
15g	Carbs
28g	Protein

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.