Ingredients
Vegetables
- 3 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 Yukon gold potatoes, peeled and diced
- ¼ cup roughly chopped fresh parsley
Herbs & Seasoning
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
- 3 cups shredded turkey meat
Instructions
- Saute the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced carrots, celery, and diced onion, cooking for 4 to 5 minutes while stirring frequently, until the vegetables start to soften. Then add minced garlic, kosher salt, and freshly ground black pepper, stirring everything together for another minute to enhance the flavors.
- Add the potatoes and herbs: Stir in the diced Yukon gold potatoes, fresh thyme sprigs, bay leaf, and pour in the low-sodium chicken broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the potatoes are just fork tender.
- Add the turkey: Add the shredded turkey meat to the pot and maintain a gentle simmer for an additional 1 to 2 minutes, just until the turkey is heated through without overcooking.
- Serve: Remove the thyme sprigs and bay leaf from the soup. Stir in the chopped fresh parsley for a bright finish. Garnish individual bowls with extra parsley and a sprinkle of black pepper before serving to add a fresh and flavorful touch.
Notes
- Use leftover cooked turkey or rotisserie turkey meat for convenience.
- To make this soup gluten-free, verify that the chicken broth is gluten-free.
- For a thicker consistency, mash some of the potatoes against the side of the pot during the simmering step.
- Feel free to add other vegetables like peas or corn during the simmering phase for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
