Description
Hearty Turkey (or Chicken) & Vegetable Soup is a comforting, nutrient-packed dish blending tender shredded turkey or chicken with a medley of fresh vegetables and fragrant herbs. This wholesome soup is perfect for warming up on a chilly day or for a nourishing meal that’s easy to prepare and full of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 3 tbsp olive oil or butter
- 1 small to medium onion, white or yellow, diced
- 2 leeks, white part only, rinsed, cut lengthwise and sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Protein and Broth
- 2 – 3 cups cooked turkey or chicken, shredded or chopped
- 8 cups chicken stock, homemade or store bought (low or no sodium)
Greens and Herbs
- 2 cups spinach, baby or regular with tough stems removed
- 1/4 cup fresh dill, chopped or 4 tsp dry
- 1/4 cup fresh parsley, chopped
Additional Flavor
- Juice of half a lemon, or about 2 tablespoons
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Melt 3 tablespoons of olive oil or butter in a large soup pot or Dutch oven over medium heat. Add diced onion, leeks, carrots, celery, and minced garlic. Stir continuously and cook until the vegetables become soft and onions turn glossy, about 10 minutes. If the vegetables begin to dry out, add a small splash more oil and reduce the heat if they start to brown.
- Add Meat and Broth: Incorporate the shredded cooked turkey or chicken into the pot and pour in the chicken stock. Stir well to combine all ingredients. Increase the heat to medium-high until the soup comes to a boil. Once boiling, reduce the heat to a gentle simmer and let cook uncovered for 15 minutes to allow flavors to meld.
- Finish with Greens and Herbs: Turn off the heat and add the spinach, chopped dill, parsley, and fresh lemon juice to the soup. Stir thoroughly to evenly distribute the fresh flavors. Taste the soup and adjust seasoning with salt and pepper as needed, keeping in mind the saltiness of your stock. Serve warm.
Notes
- Use low-sodium or homemade chicken stock to control salt levels.
- For a richer flavor, substitute butter for olive oil.
- Feel free to add other seasonal vegetables like zucchini or green beans.
- Leftovers keep well in the refrigerator for 3-4 days or can be frozen for up to 3 months.
- To make this recipe gluten-free, ensure that the chicken stock used does not contain gluten-containing additives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Turkey soup, chicken soup, vegetable soup, healthy soup recipe, comforting soup, low fat soup
