Description
A comforting leftover turkey soup inspired by Mexican flavors, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup green beans, chopped (optional)
- 1 cup corn (optional)
- Fresh parsley for garnish
Instructions
- In an Instant Pot or slow cooker, combine the onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until the onion starts to become translucent.
- Pour in the chicken broth, then add the shredded turkey, thyme, rosemary, salt, and pepper.
- If you’re using them, stir in the green beans and corn for extra nourishment.
- For Instant Pot: Seal the lid and cook on high pressure for 20 minutes. Allow for a natural release.
- For Slow Cooker: Set it on low and cook for 6-8 hours until all flavors meld beautifully.
- Serve hot, garnished with fresh parsley.
Notes
Consider sautéing vegetables before simmering for richer flavors. Taste and adjust seasoning throughout the cooking process.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg