Turkey & Vegetable Soup

by

This recipe is a great way to use up leftover turkey or chicken, which makes it a fantastic repurpose meal. It’s also packed with tons of nutrient rich foods, including: yellow onions, garlic, sweet potatoes and parsley. And, it tastes even better the next day!

Makes 6

50 Minutes

Ingredients:

  •  tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion (chopped)
  • 3 Garlic (clove, minced)
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1 Sweet Potato (peeled, cut into 1/2-inch cubes)
  • 1 Carrot (peeled, chopped)
  • 2 stalks Celery (chopped)
  • 12 ozs Turkey Breast, Cooked (roughly chopped)
  • 6 cups Chicken Broth
  • 1 cup Parsley (chopped)

Directions:

  • Heat the oil in a large pot over medium heat.
  • Add the onion and cook until it begins to soften, about 5 minutes. Add in the garlic, thyme and salt and continue cooking for one minute more.
  • Add the sweet potato, carrots, celery and turkey. Stir to combine then add the chicken broth to the pot along with the parsley.
  • Bring soup to a gentle boil then reduce the heat to low and cover with a lid. Simmer for 40 to 45 minutes or until the vegetables are very tender. Season with additional salt if needed. Serve and enjoy!

Nutrition Information:

Nutrition Information:

Calories: 142, Fat: 4, Carbs: 10g, Fiber: 2, Sugar: 4g, Protein: 18g

Share this

Patty Martin

Registered Dietitian Nutritionist

Have you found the right weight loss solution for you, yet? You can! Together, we’ll resolve your past weight loss struggles, transform your energy and health and you will look and feel your best. I truly enjoy helping my clients to reach her or his most desired goals. As a registered dietitian nutritionist, I can help you become all you want to be and more.


More About Patty Book a Consultation