Turkey Soup
Ingredients
-
2
tbsp
Olive oil
-
1
medium
White onion (diced, about 1 ¼ cups; or yellow onion)
-
3
cloves
Garlic (minced)
-
1
cup
Carrots (diced)
-
1
cup
Celery (diced)
-
1 ½
cups
Cauliflower florets
-
½
tsp
Sea salt (or more to taste)
-
¼
tsp
Black pepper
-
2
cups
Leftover turkey (shredded)
-
6
cups
Chicken broth (reduced sodium)
-
2
tbsp
Fresh parsley (chopped)
-
1
tsp
Fresh thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion for 4-5 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in carrots, celery, cauliflower, sea salt, and black pepper, cooking until vegetables start to soften, about 5 minutes.
- Add the leftover turkey, chicken broth, parsley, and thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Taste and adjust seasoning if needed, then serve with additional parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
8.6g
Total carbohydrates
7.3g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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