Turkey Soup Recipe
This Turkey Soup Is Delicious, Comforting And A Perfect Way To Use Up Leftover Turkey From Your Holiday Meals! The Flavors From The Roasted Turkey, Vegetables And Herbs Make This One Of My All-Time Favorite Soups!
Servings: 6
Calories: 333kcal
Ingredients
- 2 tbsp. unsalted butter
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and cut into circles
- 6 medium cremini mushrooms, stems removed and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 c. low-sodium chicken or turkey broth
- 1 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. poultry seasoning or herb blend
- 1 c. basmati or jasmine rice
- 1/3 c. turkey gravy
- 2 c. cubed leftover turkey rotisserie chicken can be used too
- 2 sprigs fresh thyme
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Saute for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, continue cooking for an additional 2 minutes, stirring frequently.
- Pour in broth and add salt, pepper, and seasonings/herbs. Turn heat up and bring to a boil. Once boiling, add rice and cook covered, for 12 minutes. Remove lid and add turkey and thyme. Continue cooking for an additional 5 minutes or until rice is tender.
- Remove from the heat and serve immediately.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 39g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1353mg | Potassium: 614mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3604IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg