Turkey Soup

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
A dairy-free version of my favorite soup, turkey chowder. This is perfect to make using leftover roast turkey but it works well to use shredded turkey from your grocery stores deli as well. At just $1.87 per serving and $7.50 for the whole recipe, you won’t break the bank either!
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 3 Carrots
  • 3 ribs Celery
  • 1 Onion
  • 2 cloves Garlic
  • 2 qt Chicken Broth
  • 1 lb Shredded Cooked Turkey Use leftover turkey from Thanksgiving or buy shredded roast turkey from deli section.
  • 4 Medium Potatoes
  • 1 tsp Dried Thyme
  • 4 tbsp Butter

Method

  1. Cook Vegetables: Peel and chop carrots, onions, and garlic. Chop celery. Heat a large stockpot over medium-high heat and add a small amount of oil. Add carrots, garlic, celery, and onions and cook stirring for 4-5 minutes until onion is translucent. Add chicken broth and bring to a boil. Peel and dice potatoes and shred turkey into bite-sized pieces. Add shredded turkey and potatoes then reduce heat and allow to simmer for 20 minutes until potatoes are soft.
  2. Finish Soup: Add thyme to the pot. Add salt and pepper to taste. Simmer for 10 minutes more to allow flavors to incorporate. Finish the soup by adding butter and stirring until it is completely melted.
  3. Serving: Remove from heat and allow to cool slightly. Divide evenly between four bowls and, if desired, serve with crusty bread.
  4. Meal Prep Tip: This soup keeps well in the refrigerator for up to four days. Additionally, if you are making this from leftover roast turkey from Thanksgiving or another holiday and have a lot of extra meat, you can make a double or triple batch of the soup and freeze it for later. It will last about 6 months in a regular freezer or up to a year in a deep freezer.