Did you know Americans throw away about 204 million pounds of turkey on Thanksgiving? I’m here to help you use up leftovers with a tasty turkey quinoa soup. This soup turns your holiday leftovers into a warm, filling meal in just 50 minutes.
This Leftover Turkey Quinoa Soup is not only delicious but also full of nutrients. Each serving has 14 grams of protein and just 206 calories. It’s a great way to enjoy your 2 cups of shredded turkey.
This soup is more than leftovers. It’s a comforting mix of tender turkey, protein-rich quinoa, and fresh veggies. With only 5 minutes of prep and 45 minutes of cooking, it serves 12. Let’s see how you can make a crowd-pleasing soup from your holiday leftovers.
Why Transform Your Holiday Leftovers into a Nutritious Soup
After the holiday feast, I often find myself with plenty of leftover turkey. Making a homemade turkey soup is a great way to use these leftovers. It’s not only good for the environment but also makes for a comforting meal after the celebration.
Benefits of Using Leftover Turkey
Leftover turkey is great for many dishes. It’s lean, full of protein, and perfect for soup. With 27 grams of protein per serving, this soup keeps you full and happy. It’s also lighter than heavy holiday meals, with only 229 calories per serving.
The Power of Quinoa in Soups
Quinoa adds a nutritional boost to our leftover turkey soup. It’s full of protein and fiber, making the soup more filling. Quinoa also gives the soup a nice texture and helps thicken it. This mix of turkey and quinoa makes for a hearty, nutritious meal.
Sustainable Cooking with Leftovers
Using leftovers is a smart way to cook sustainably. This recipe turns holiday leftovers into a tasty new meal. The soup can be stored in the fridge for 3-4 days or frozen for up to 3 months, making sure nothing is wasted.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 229 |
| Protein | 27g |
| Carbohydrates | 7g |
| Fat | 9g |
| Fiber | 2g |
Essential Ingredients for Leftover Turkey Quinoa Soup
Making a quinoa soup with turkey is a smart way to use leftover turkey. It’s a nutritious and filling meal. Let’s look at the key ingredients that make this soup special.
Fresh Vegetables and Aromatics
A good soup starts with fresh veggies and aromatics. For our turkey quinoa soup, we’ll use:
- 1 large onion ($0.68)
- 3 medium carrots ($0.60)
- 3 stalks of celery ($0.42)
- 3 cloves of garlic ($0.18)
These veggies give the soup a great flavor and add important nutrients.
Broth and Seasoning Options
The liquid in our soup is key. We’ll use 4 cups of broth ($1.99), which can be homemade or store-bought. For flavor, we’ll add:
- Salt (¾ teaspoon)
- Dried thyme (¼ teaspoon)
- Dried rosemary (½ teaspoon)
- Paprika (¼ teaspoon)
- Cayenne pepper (¼ teaspoon)
- Dried parsley (1 teaspoon)
These spices and herbs make our quinoa soup with turkey taste amazing.
Choosing the Right Quinoa Type
We’ll use ⅔ cup of uncooked quinoa ($1.66) for this recipe. You can choose white, red, or black quinoa for different looks and textures. Quinoa cooks in about 15 minutes, making it perfect for quick meals.
| Ingredient | Amount | Cost |
|---|---|---|
| Leftover Turkey | 6 ounces | $1.87 |
| Quinoa | ⅔ cup | $1.66 |
| Vegetables | Varies | $1.88 |
| Broth | 4 cups | $1.99 |
| Seasonings | Varies | $0.67 |
| Olive Oil | 1 tablespoon | $0.24 |
Step-by-Step Cooking Instructions
Making the perfect soup with cooked turkey is simple. It takes about 40 minutes to complete. This recipe serves 4, with each serving having 283 calories of deliciousness.
Begin by melting butter in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until they’re soft. Then, stir in minced garlic and thyme for a minute. This step creates a flavorful base for your soup.
Next, pour in 5 cups of chicken broth or water and bring it to a boil. If using wild rice, add it now and simmer for 15-20 minutes. For quinoa, add it to the boiling broth and reduce heat to low. Cover and simmer for about 15 minutes until the grains are tender.
While the grains cook, shred your leftover turkey or rotisserie chicken. Once the quinoa or rice is ready, stir in the cooked turkey. Let it simmer for another 5 minutes to heat through. Taste and adjust seasonings as needed.
- Sauté vegetables in butter (5-7 minutes)
- Add garlic and thyme (1 minute)
- Pour in broth and bring to a boil
- Add quinoa or wild rice and simmer (15-20 minutes)
- Stir in cooked turkey (5 minutes)
Your leftover turkey quinoa soup is now ready to serve. This hearty meal is perfect for chilly days and makes great use of holiday leftovers. Enjoy your homemade creation!
Customization Options and Variations
Leftover turkey quinoa soup is a versatile dish. It can be adapted to suit various tastes and dietary needs. I’ll share some exciting ways to customize this hearty meal, ensuring you never get bored with your turkey leftovers.
Gluten-Free Adaptations
This soup is naturally gluten free when made with turkey and quinoa. To keep it gluten-free, use certified gluten-free broth and double-check all seasonings. You can thicken the soup with cornstarch instead of flour for a completely gluten-free option.
Adding Extra Vegetables
Boost the nutritional value by adding extra veggies. Try tossing in some kale, spinach, or sweet potatoes. These additions not only increase the vitamin content but also add vibrant colors to your soup. For a heartier version, include diced butternut squash or zucchini.
Flavor Enhancement Tips
Elevate the taste of your turkey quinoa soup with these flavor boosters:
- Add a splash of lemon juice for brightness
- Stir in fresh herbs like thyme or rosemary
- Sprinkle in some smoked paprika for depth
- Top with a dollop of Greek yogurt for creaminess
Remember, you can easily swap turkey for chicken if that’s what you have on hand. This flexibility makes the recipe perfect for using up leftovers any time of year. Whether you’re working with turkey or chicken, this quinoa soup is a delicious way to create a new meal from holiday extras.
Storage Tips and Reheating Guidelines
Proper storage and reheating of your leftover turkey quinoa soup ensures you enjoy its delicious flavors for days to come. This dairy-free soup, made with cooked quinoa and vegetable broth, stays fresh longer than cream-based soups.
Proper Storage Methods
Store your soup in airtight containers within two hours of cooking. Place it in the fridge, where it will stay fresh for up to four days. For longer storage, freezing is your best bet.
Freezing Instructions
To freeze, let the soup cool completely. Pour it into freezer-safe containers, leaving about an inch of space at the top. Label with the date and freeze for up to three months. The cooked quinoa and vegetable broth base freeze well, maintaining their texture upon thawing.
Best Practices for Reheating
When ready to eat, thaw frozen soup in the fridge overnight. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth if needed to thin the soup. Heat until it reaches 165°F to ensure safety.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigeration | 3-4 days | 40°F or below |
| Freezing | 2-3 months | 0°F or below |
Conclusion
I’ve shared a tasty turkey quinoa soup recipe that turns holiday leftovers into a healthy meal. This soup with quinoa not only cuts down on waste but also saves money. Families can save up to $1,500 a year by using leftovers instead of buying new food.
Cooking at home can also help you eat 200-300 calories less per meal than eating out. Our leftover turkey recipe is full of nutrients. Adding quinoa increases the protein by 5-7 grams per serving.
A bowl of this soup gives you 2-3 servings of veggies, helping you meet your daily veggie goals. Leftovers can stay fresh for 3-4 days in the fridge or up to 3-4 months in the freezer.
This turkey quinoa soup is more than just a recipe. It’s a smart way to use the 16 pounds of turkey most Americans eat during Thanksgiving. Adding a splash of lemon juice gives it an extra kick. By making new dishes from leftovers, you’re part of the 70% of families looking for better meal planning during holidays. Enjoy your soup!
FAQ – Turkey Quinoa Soup
Can I use white meat turkey for this soup?
Yes, you can use either white or dark meat turkey. White meat is leaner, while dark meat is more flavorful. Choose what you like or have available.
How long does leftover turkey quinoa soup last in the refrigerator?
Leftover turkey quinoa soup can last 3-4 days in the fridge. Cool it down before storing in an airtight container.
Can I freeze this soup?
Yes, you can freeze it. Cool the soup, then put it in freezer-safe containers or bags. It lasts up to 3 months. Thaw it in the fridge before reheating.
Is this soup gluten-free?
The basic recipe is gluten-free. But, check that all ingredients, like broths or seasonings, are gluten-free if you have gluten issues.
Can I use a different grain instead of quinoa?
Yes, you can use rice, barley, or farro instead of quinoa. Cooking times may vary. For gluten-free, stick with quinoa or rice.
How can I make this soup vegetarian?
Omit the turkey and use vegetable broth. Add extra veggies or plant-based protein like beans or tofu for a meatier soup.
What’s the best way to reheat this soup?
Reheat it on the stovetop over medium-low heat, stirring often. Or, microwave it in portions, stirring every 30 seconds until hot.
Can I use rotisserie chicken instead of leftover turkey?
Absolutely! Use rotisserie chicken instead. Shred or chop it and add it to the soup like the turkey.
How can I make this soup creamier?
Add heavy cream or coconut milk at the end for creaminess. For dairy-free, blend some soup and mix it back in for thickness.
What are some good toppings for this soup?
Try fresh herbs like parsley or cilantro, lemon juice, Greek yogurt, Parmesan cheese, or crushed tortilla chips for crunch.
Leftover Turkey Quinoa Soup
Ingredients
- 1 large onion
- 3 medium carrots
- 3 stalks of celery
- 3 cloves of garlic
- 4 cups of broth
- 6 ounces leftover turkey
- ⅔ cup uncooked quinoa
- Salt ¾ teaspoon
- Dried thyme ¼ teaspoon
- Dried rosemary ½ teaspoon
- Paprika ¼ teaspoon
- Cayenne pepper ¼ teaspoon
- Dried parsley 1 teaspoon
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions, carrots, and celery. Cook for 5-7 minutes until they soften.
- Stir in garlic and thyme and cook for 1 minute.
- Add 4 cups of broth and bring to a boil.
- Add quinoa and reduce heat to low. Simmer for about 15 minutes until the quinoa is tender.
- While the quinoa cooks, shred the leftover turkey.
- Stir in the shredded turkey once the quinoa is cooked. Let it simmer for another 5 minutes to heat through.
- Taste and adjust seasonings as necessary.
- Serve hot.
Notes
- This soup is naturally gluten-free when made with quinoa and turkey.
- You can substitute quinoa with other grains like rice or barley.
- Add extra vegetables like kale or sweet potatoes for a nutritional boost.
- The soup can be frozen for up to 3 months or stored in the fridge for 3-4 days.
- For a creamier soup, add a splash of heavy cream or coconut milk at the end.
- To reheat, warm it on the stovetop or microwave, adding a splash of broth if necessary.
