Leftover Turkey Soup
A filling and hearty soup that is quick to make. It make a nice change from all the rich indulgent food during the festive season.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 1 tablespoon Olive oil
- 4 Shallots diced
- 2 Carrot small; sliced thinly
- 1 Celery sliced thinly
- 2 Garlic clove crushed
- 3 sprig Thyme chopped
- 1.5 l Chicken stock using stock pot
- 200 g Leftover turkey shredded
- 1 pinch Sea salt and black pepper
- 50 g Tiny pasta pieces
Instructions
- Add the oil to a large soup pan and heat. Once hot, add the shallots, celery, carrot, garlic and thyme and cook gently for 4-5 minutes, until softened.1 tablespoon Olive oil, 4 Shallots, 2 Carrot, 1 Celery, 2 Garlic clove, 3 sprig Thyme
- Add the shredded turkey, stock and season.1.5 l Chicken stock, 200 g Leftover turkey, 1 pinch Sea salt and black pepper
- Add the pasta and cook on a gently heat for 10-12 minutes, until the pasta is cooked.50 g Tiny pasta pieces
Notes
- If making this for small children, leave out the extra salt and use low salt stock.
- If you don't have any fresh thyme, then you can use dried instead. But it won't have the same flavour, as it isn't cooked for long enough to let the flavours of the dried herb to come out.
- To add extra flavour, you can cook the shallots, carrots and celery in a mixture of butter and oil.
Nutrition
Serving: 1portion | Calories: 306kcal | Carbohydrates: 27g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 623mg | Potassium: 722mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5150IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg