Turkey Soup
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Well Plated · by Erin Clarke★ 5.0 (7)

Turkey Soup

NUTRITION · PER SERVING65M COOK
CAL 14%·PRO 48%
CARBS 29G41% OF CAL
4G FIBER0G ADDED4G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 8G25% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty soup made with leftover turkey, vegetables, brown rice, and spinach in a savory broth. Comforting and flavorful, it's a great way to use holiday leftovers.

mainamericansoupporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion (cut into 1/4-inch dice)
  • 4 medium carrots (cut into 1/2-inch coins (about 1 1/2 cups))
  • 3 stalks celery (cut into 1/2-inch slices (about 1 1/2 cups))
  • 6 cloves garlic (minced (about 2 tablespoons))
  • 2 to 3 cups leftover cooked shredded turkey (or shredded chicken; see notes if you'd like to use your turkey carcass)
  • 3/4 cup long grain brown rice* (rinsed and drained)
  • 1 1/2 teaspoons kosher salt (plus additional to taste)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 32 ounces (4 cups) low sodium chicken broth, or vegetable or turkey broth
  • 4 cups water
  • 2 tablespoons freshly squeezed lemon juice
  • 5 ounces baby spinach
  • 1 1/2 cups frozen peas (no need to thaw)
  • 1/3 cup chopped fresh parsley
PREP
15M
SODIUM
968MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.