Leftover Turkey Quinoa Soup
This turkey quinoa soup is a healthy, comforting meal that uses leftover turkey to create a filling and nutritious dish. It's full of protein and vegetables, with quinoa adding a hearty texture to the soup. The soup is easy to prepare in 50 minutes and is a great way to make the most of your holiday leftovers.
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.