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Turkey Soup is the perfect solution to leftover holiday turkey. Comfort food at it’s finest.
Why You’ll Love This Recipe
Turkey soup is delicious, light, and healthy. It has lots of vegetables and is the perfect meal to make with your leftover holiday turkey. The fresh lemon juice in this soup gives it a nice light, fresh taste, so you never feel like you are eating leftovers. And it is quick and easy to make. What’s not to love.
Ingredients
- Cooked Turkey
- Chicken Broth
- Farfalle bow-tie pasta, precooked
- Olive Oil
- Onion
- Garlic
- Celery
- Carrots
- Red Bell Pepper
- Spinach, fresh
- Lemon Juice, fresh
- Lemon Zest
- Salt, Pepper, and Oregano
How to Make Turkey Soup
- Sauté garlic and onion in oil in a large pot over medium heat for about 1 minute.
- Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes.
- Add broth and Oregano to the pot and bring soup to a boil.
- Reduce heat to medium-low; simmer about 20 minutes. This will help to blend the flavors.
- Add turkey, lemon juice, lemon zest and noodles to soup.
- Season soup to taste with salt and pepper
- Ladle soup into bowls over fresh spinach.
Tips for making Turkey Soup
- Cook pasta separately and then add it in right before the soup is served. This will prevent it from getting mushy from sitting in the broth for too long.
- I place chopped up spinach in the bottom of the bowl first and then pour the soup over the spinach. The warm broth will wilt the spinach without it also getting soggy.
Check out more of my favorite soup recipes:
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Turkey Soup Recipe
Turkey Noodle Soup loaded with vegetables and just a hint of fresh lemon.
Prep:15 minutes
Cook:20 minutes
0 minutes
Total:35 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large garlic cloves finely chopped
- 3 celery stalks chopped
- 2 carrots diced
- 1 large red bell pepper chopped
- 10 cups chicken broth
- 2 cups mini farfalle bow-tie pasta, precooked
- 2 cups diced cooked turkey or chicken
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 tsp oregano
- salt and pepper to taste
- 3 C fresh spinach chopped
Instructions
- Heat oil in heavy large pot over medium heat.
- Add onion and garlic and stir 1 minute.
- Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add broth and Oregano and bring soup to a boil.
- Reduce heat to medium-low; simmer to blend flavors, about 20 minutes.
- Add turkey, lemon juice and lemon peel into soup.
- Season soup to taste with salt and pepper
- Placed a handful of chopped spinach into bottom of each bowl..
- Ladle soup into bowls.
Tips & Notes:
Cook the pasta separately and add them to the soup when you are ready to serve to prevent the noodles from becoming mushy.
This recipe works perfectly with leftover Thanksgiving turkey.
Nutrition Facts:
Calories: 211kcal (11%) Carbohydrates: 23g (8%) Protein: 13g (26%) Fat: 8g (12%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 24mg (8%) Sodium: 1501mg (65%) Potassium: 669mg (19%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 5467IU (109%) Vitamin C: 63mg (76%) Calcium: 68mg (7%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Sharon says
Subbed out noodles for rice and it was delicious! Loved the zing of the lemon. Great use of leftover chicken/turkey.
Kris says
Yum! Light and delicious!