Leftover Turkey Soup
Description
The best part about holiday cooking: the leftovers, especially turkey. This delicious, chunky, vegetable-studded soup is my favorite way of putting it to good use. I mean, what’s not to love? Creamy and comforting, with tender bits of meat, you really can’t go wrong. Plus, it comes together super quick, so you can get back to spending time with your family.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 3 medium carrots, peeled and finely diced
- 3 celery sticks, finely diced
- 1/4 cup all-purpose flour
- 1 (32-ounce) box low-sodium chicken or turkey stock (or homemade)
- 2 pounds cooked turkey meat, shredded or cut into large chunks (about 4 cups)
- kosher salt
- freshly ground black pepper
- chopped flat-leaf parsley, lemon wedges, and red pepper flakes, for garnish
Directions
- In a heavy-bottomed pot, heat the oil over medium heat. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Add the thyme and cook until fragrant, about 2 minutes. Add carrots and celery and sweat until translucent, about 3 minutes. Add the flour and cook for 3 minutes, stirring constantly, until all the vegetables are coated. Slowly pour in the chicken or turkey stock, stirring continuously to break up any lumps of flour.
- Add the turkey meat. Season with salt and pepper to taste. Bring to a boil, then reduce heat. Simmer for 20 minutes until the liquid has reduced a little and the soup has slightly thickened. Taste and adjust the seasoning if needed. Ladle into bowls, garnish with parsley, and serve immediately.
