Lemon Turkey Soup
A refreshing and comforting turkey soup infused with bright lemon flavor.Perfect for using holiday turkey leftovers.Simple, nourishing, and ready in under an hour.Herb-rich broth with vegetables and tender turkey pieces.
Ingredients
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup uncooked rice or pasta (optional)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add broth, thyme, oregano, bay leaf, and rice/pasta (if using). Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until rice/pasta is cooked.
- Add shredded turkey and simmer for another 5 minutes.
- Stir in lemon juice and zest. Adjust taste with salt, pepper, and more lemon if desired.
- Remove bay leaf and garnish with fresh parsley or dill.
Notes
- Adjust lemon to your preferred brightness—some like it tangier.
- Replace rice with quinoa for a healthier, protein-rich option.
- Use fresh herbs when possible for enhanced flavour.
- Add spinach or kale for extra nutrients.
- For a creamy version, stir in ¼ cup heavy cream or coconut milk.