Turkey Vegetable Soup
This is an easy-to-make, very flavorful, chunky soup. It's perfect for leftover turkey and also works with chicken. You can adjust the vegetables, herbs and spices to make this dish as hearty and comforting as you want. It keeps well in the fridge and actually benefits from being made the day before.
Servings 8 servings
Ingredients
- 2 tablespoons butter or oil
- ¾ cup chopped onion about 1 medium
- 2 minced garlic cloves
- ¾ cup sliced carrots about 1 medium
- ¾ cup chopped celery stalks about 2 medium, no leaves
- 1 ½ cups diced potatoes
- ½ cup chopped parsnip optional
- 2 medium potatoes whole
- 1 teaspoon dried thyme
- ¼ teaspoon smoked mild paprika
- 6 cups turkey or chicken broth
- 2 cups cooked turkey shredded or chopped
- 1 cup peas
- ½ cup sour cream or heavy cream
- salt and black pepper to taste
- fresh parsley or dill for garnish
- lemon wedges to squeeze before eating, optional
Instructions
- Heat 2 tablespoons butter or oil over medium heat in a large pot.
- Add ¾ cup chopped onion, 2 minced garlic cloves, ¾ cup sliced carrots and ¾ cup chopped celery stalks. Sauté for 5 to 7 minutes or until softened.
- Add 1 ½ cups diced potatoes and ½ cup chopped parsnip if using, and sauté for 3 to 4 more minutes.
- Stir in 2 medium potatoes, whole and peeled, 1 teaspoon dried thyme and ¼ teaspoon smoked mild paprika and cook for another minute until fragrant.
- Pour in 6 cups turkey or chicken broth and bring it to a simmer. Reduce the heat to low and cook, uncovered, until the diced potatoes and carrots are tender.
- Stir in 2 cups cooked turkey and 1 cup peas. Simmer for about 10 minutes or until the peas are tender.
- Remove the cooked whole potatoes, cut them into bites and return to the pot of soup.
- Add ½ cup sour cream and stir to mix. Season with salt and black pepper to taste. Taste first as the broth is salted, and you don't want to go overboard. It might not need extra salt at all.
- Ladle hot soup into bowls and garnish with fresh parsley or dill and lemon wedges (if using) before serving.
Notes
Make Ahead: This soup can be made a day in advance – the flavors will actually develop and improve overnight.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Other garnishes: serve with cheese or bacon. Add shredded cheddar, Gruyère, or Parmesan cheese to the soup before serving. Crisp up bacon bits separately and sprinkle them on top as a garnish.
