Description
This Healthy Leftover Turkey Soup is a comforting and nutritious way to transform your turkey leftovers into a flavorful meal. Packed with vegetables, chickpeas, and baby spinach, this easy-to-make soup is perfect for a light yet satisfying lunch or dinner.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 3 cups packed baby spinach
Broth & Seasonings
- 1-2 teaspoons olive oil
- 2 bay leaves
- 2 sprigs rosemary
- 6 cups chicken or turkey broth
- salt to taste (about 1 teaspoon)
Protein
- 1 can chickpeas, drained and rinsed
- 2 cups leftover turkey, diced
Instructions
- Prepare the vegetables: Place a large pot over medium-high heat. Add the olive oil and diced onions, sautéing for 1-2 minutes until the onions begin to soften. Then add the diced carrots and continue sautéing for an additional 3-4 minutes to allow the flavors to develop.
- Simmer the soup: Pour in the chicken or turkey broth, then add the drained chickpeas, diced leftover turkey, bay leaves, and rosemary sprigs. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it cook for 10-15 minutes, or until the carrots are tender. Taste the soup and add salt in 1/2 teaspoon increments as needed to achieve the desired seasoning.
- Add spinach and finish: Stir in the packed baby spinach leaves and cook uncovered for 1 minute to wilt the spinach. Turn off the heat and carefully remove the bay leaves and rosemary sprigs before serving your soup warm.
Notes
- You can substitute chickpeas with white beans or lentils for a different texture and flavor.
- Use low-sodium broth to control the saltiness of the soup.
- Add other leftover vegetables like celery or potatoes for added heartiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and stir it back in.
