Turkey Soup Recipe

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion (diced (about 2 cups))
• 3 large Celery Ribs (diced (about 1 1/2 cups))
• 2 large Carrots (diced (about 2 cups))
• 3 cloves Garlic (minced)
• 1 teaspoon Poultry Seasoning
• 1 teaspoon Salt (or more to taste)
• 1/2 teaspoon Black Pepper
• 2 quarts Turkey Stock (or chicken broth)
• 1 pound Shredded Turkey (about 4 cups)
• Fresh Parsley (for garnish)

Instructions

1. 1

   Heat a 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

2. 2

   Add the ONION, CELERY, and CARROTS. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Add the GARLIC, POULTRY SEASONING, SALT, and BLACK PEPPER to the pot. Cook for another 1–2 minutes, stirring frequently, until the garlic is fragrant.

4. 4

   Pour in the TURKEY STOCK and bring it to a boil. Reduce the heat to low and let it simmer for 15–20 minutes, or until the vegetables are tender.

5. 5

   Stir in the SHREDDED TURKEY and simmer for an additional 5–10 minutes, until the turkey is warmed through.

6. 6

   Taste and adjust the seasoning with more SALT or BLACK PEPPER, if needed.

7. 7

   Serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice for added brightness, if desired.