Ingredients
Scale
- 2 cups shredded or diced cooked turkey (or rotisserie chicken)
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 6 cups low-sodium chicken broth
- 2 tsp dried thyme
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- Optional: Salt, pepper, peas, or corn
Instructions
- Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent (3–4 minutes). Add carrots and celery, stirring occasionally, and cook until slightly softened (5–7 minutes). - Add Broth and Seasoning:
Pour in chicken broth while stirring. Sprinkle thyme and garlic powder, then bring the soup to a gentle boil (about 5 minutes). - Incorporate Turkey:
Reduce heat to low and add shredded turkey. Stir well and let the soup simmer for 20 minutes, allowing flavors to meld. - Final Touches:
Taste the soup and adjust seasonings if needed. Add peas or corn if desired, and cook until just tender (5–7 minutes).
Notes
- Vegetable Variety: Feel free to add other vegetables like potatoes or spinach based on your preference.
- Leftover Tip: Using leftover turkey adds extra depth to the soup’s flavor, making it a delicious post-holiday meal.
Nutrition
- Calories: 230
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g