Got leftover turkey? Use it in this turkey vegetable soup for a satisfying main dish that's full of bright flavors thanks to the use of lemon juice and lemon zest.
Active Time
25 mins
Total Time
35 mins
Yield
Serves 4
How to Make It
1. Step
Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
2. Step
Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
3. Step
Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired.
Ingredients
2 tablespoons olive oil
1 medium leek, white and light green parts only, sliced
2 large stalks celery, sliced 1/8-inch thick
2 cloves garlic, minced
4 cups lower-sodium chicken broth or turkey broth
2 (4-inch) thyme sprigs, plus thyme leaves for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
2 medium carrots, diagonally sliced 1/2-inch thick
