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One-Pot Turkey Vegetable Soup
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
INGREDIENTS
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2 tablespoons olive oil
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1 medium leek, white and light green parts only, sliced
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2 large stalks celery, sliced 1/8-inch thick
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2 cloves garlic, minced
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4 cups lower-sodium chicken broth or turkey broth
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2 (4-inch) thyme sprigs, plus thyme leaves for garnish
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
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2 medium carrots, diagonally sliced 1/2-inch thick
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1 cup frozen peas
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Grated lemon zest & lemon wedges for garnish
Ingredients
INSTRUCTIONS
Directions
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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.
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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.
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Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired.
