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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.

EatingWell.com, October 2021


Credit: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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

about 1 1/3 cups
264 calories; fat 11g; cholesterol 64mg; sodium 366mg; carbohydrates 15g; dietary fiber 3g; protein 28g; sugars 5g; niacin equivalents 12mg; saturated fat 2g; vitamin a iu 6274IU; potassium 628mg.