Turkey Soup

Servings: 4

Ingredients

• 2 tbsp olive oil

• 3 medium carrots, peeled and sliced

• 2 celery stalks, peeled and sliced

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 2 potatoes, peeled and diced (Yukon gold recommended)

• 2 sprigs fresh thyme (or 1/2 tsp dried)

• 1 bay leaf

• 5 cups low-sodium chicken broth

• 3 cups shredded turkey meat (leftover)

• 1/4 cup fresh parsley, roughly chopped

Instructions

1. Heat the oil in a large pot on medium heat. Add the carrots, celery, and onion to the pot and cook for 4-5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.

2. Add the potatoes, thyme, bay leaf, and broth. Bring to a boil then reduce heat and cover the pot. Simmer the soup for 20 minutes, or until the potatoes are fork tender.

3. Add the shredded leftover turkey to the pot and simmer for a few additional minutes until warmed through.

4. Remove the sprigs of thyme and the bay leaf. Stir in the parsley. Garnish with additional fresh parsley and black pepper before serving.

Notes

• Each serving is about 2 cups

• If you don't have leftover turkey, you could swap and use shredded chicken.

• To store, let soup cool completely and then store in an airtight container in the fridge for 4 to 5 days or freeze for up to 3 months.

Recipe and photo credit: https://downshiftology.com/recipes/turkey-soup/#wprm-recipe-container-91271