Description
A quick, one-pot soup of leftover turkey, carrot, celery, onion, fire-roasted tomatoes, and turkey stock.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium carrot, diced
- 1 rib celery, diced
- ½ cup diced onion
- 1 clove garlic, chopped
- 1 (14-oz) can diced tomatoes, preferably fire-roasted
- 1 qt (4 cups) turkey stock (see notes)
- 2 cups shredded leftover turkey
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the carrot, celery, onion, and garlic and cook, stirring, about 5 minutes, until softened.
- Add the tomatoes with their juices, the turkey stock, and the turkey. Bring to a gentle simmer and cook for 10 to 15 minutes, until the vegetables are tender and the turkey is heated through. Season with salt and pepper to taste.
Notes
- It’s easy to make turkey stock from the leftover carcass of your turkey.
- Corrected from the original card, which listed 1 cup of turkey; the instructions call for 2 cups.
- Freeze up to 3 months; add cooked noodles or rice when serving, not before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 240