Turkey & Vegetable Soup


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


  •  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)


  • 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

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Patty Martin

Registered Dietitian Nutritionist

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