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–+ servings

Leftover Turkey and Vegetable Soup

After Thanksgiving, it's not uncommon to have a decent amount of leftover turkey hanging out in the fridge or freezer. And since it's soup season, a simple but flavorful turkey and vegetable soup recipe is exactly what I crave.
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Servings: 4
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 1/2 medium yellow onion diced
  • 3 carrots sliced
  • 2 stalks celery sliced
  • 8-10 white or brown mushrooms sliced
  • 4-5 cloves garlic minced
  • 1 tablespoon fresh thyme leaves roughly chopped
  • 1/2 cup white wine
  • 6 cups stock
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3-4 cups cooked turkey cubed or shredded

Method
 

  1. Heat 1 tablespoon of avocado oil in a large heavy-bottom pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, and mushrooms. Sprinkle with a pinch of salt and stir to coat all the veggies in oil. Let cook, stirring occasionally, until veggies have begun to release their moisture and cook down – about 10-15 minutes.
  2. Add garlic and thyme and cook for 1 minute more, until garlic is fragrant.
  3. Increase the heat to medium-high and add wine. Stir and let cook until the smell of alcohol is gone – about 2 to 3 minutes.
  4. Add stock, salt, pepper, and bay leaf. Bring to a simmer, then let simmer for 7-10 minutes, until carrots are tender.
  5. Add turkey and simmer 5-7 minutes more, until turkey is heated through.
  6. Remove bay leaf and adjust seasoning as needed before serving.

Notes

Since you’re already working with leftover turkey, you’ll want to freeze any leftovers the same day you make it.

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