Easy Turkey Soup

Ingredients

• 3 medium Carrots (sliced)
• 2 ribs Celery (sliced)
• 1 medium Onion (diced)
• 2 medium Yellow or Yukon Gold Potatoes (peeled and diced bite‑size)
• 3 cloves Garlic (minced)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 2 sprigs Fresh Thyme (remove stems before serving)
• 1 leaf Bay Leaf (remove before serving)
• 5 cups Low Sodium Chicken or Turkey Broth (store‑bought or homemade)
• 1 cup Water
• 2 tablespoons Olive Oil (extra virgin recommended)
• 3 cups Cooked Turkey (shredded or diced, skin removed)
• 0.25 cup Fresh Parsley (roughly chopped)

Instructions

1. Prep Mirepoix

   Slice the three medium carrots, two ribs of celery, and one medium onion. Set aside in a bowl.

   Time: PT5M

2. Prep Potatoes

   Peel and dice the two medium potatoes into bite‑size cubes. Set aside in a separate bowl.

   Time: PT5M

3. Sauté Vegetables

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the sliced carrots, celery, and onion. Saute for 4–5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

4. Add Aromatics

   Stir in the minced garlic, 1 tsp kosher salt, and ½ tsp ground black pepper. Cook for another minute.

   Time: PT1M

   Temperature: medium heat

5. Add Potatoes and Broth

   Add the diced potatoes, 2 sprigs fresh thyme, 1 bay leaf, 5 cups low‑sodium broth, and 1 cup water. Stir to combine.

   Time: PT2M

6. Bring to Boil and Simmer

   Increase heat to bring the soup to a boil, then reduce to low, cover, and simmer for about 20 minutes, or until the potatoes are fork‑tender.

   Time: PT25M

   Temperature: low

7. Add Turkey

   Stir in the 3 cups shredded cooked turkey. Simmer for 1–2 minutes until the meat is warmed through.

   Time: PT2M

   Temperature: low

8. Finish and Serve

   Remove the thyme sprigs and bay leaf. Stir in ¼ cup roughly chopped fresh parsley. Ladle into bowls and serve hot.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Carrots: Parsnips, sweet carrots
• Instead of Celery: Celery stalks
• Instead of Onion: Shallot
• Instead of Yellow or Yukon Gold Potatoes: Sweet potatoes, red potatoes
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Kosher Salt: Table salt (use ¾ tsp)
• Instead of Ground Black Pepper: White pepper
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Low Sodium Chicken or Turkey Broth: Vegetable broth, homemade broth
• Instead of Olive Oil: Vegetable oil
• Instead of Cooked Turkey: Cooked chicken, rotisserie chicken
• Instead of Fresh Parsley: Dried parsley (1 tbsp)

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Ladle
• Wooden Spoon or Spatula
• Soup Bowls

Critical Steps — Do Not Skip

• Sauté mirepoix until softened (Step 3).
• Simmer until potatoes are fork‑tender (Step 6).
• Add turkey at the end to avoid overcooking (Step 7).

Chef Tips from the Video

• Remove the turkey skin before adding to keep the soup light.
• A squeeze of fresh lemon juice just before serving brightens the flavor.
• If you like a richer broth, stir in a tablespoon of butter at the end.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 4–5 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the mirepoix and dice potatoes up to 2 days ahead; store in the fridge in separate containers.
• The soup freezes well; cool completely before transferring to freezer bags.

Frequently Asked Questions