Hearty Turkey (or chicken) & Vegetable Soup
This soup brings on all the feels of comfort. Fresh dill and lemon add a fresh twist to a classic soup.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Dinner, Lunch
Cuisine: All
Keyword: chicken soup, livy method, turkey
Servings: 6 to 8
Calories: 177kcal
- 3 tablespoon olive oil or butter
- 1 small to medium onion, white or yellow, diced
- 2 leeks, white part only, rinsed, cut lengthwise and sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 - 3 cups cooked turkey or chicken, shredded or chopped
- 8 cups chicken stock, homemade or store bought (low or no sodium)
- 2 cups spinach, baby or regular with tough stems removed
- ¼ cup fresh dill, chopped or 4 teaspoon dry
- ¼ cup fresh parsley, chopped
- juice of half a lemon, or about 2 tablespoons
- Salt and pepper to taste
Melt 3 tbsp. olive oil or butter over medium heat in a large soup pot or Dutch oven. Add onion, leeks, carrots, celery, and garlic. Stir and cook until vegetables are softened and onions are glossy, about 10 minutes. Add an extra splash of oil if the vegetables start to dry out and lower the heat if they start to brown.
Add the shredded meat and stock. Stir to combine. Increase the heat to medium high and bring to a boil. Once boiling, lower the heat to a simmer. Let simmer gently for 15 minutes.
Turn off the heat and add the spinach, dill, parsley, and fresh lemon juice. Stir to combine. Taste and add salt and pepper as needed. this amount will vary depending on how salty your stock is.
STORAGE - This soup will keep in the fridge for 3-5 days. Keep in the freezer for up to 6 months.
NUTRITION FACTS are an estimate only and can vary greatly depending on the ingredients used.
Serving: 6serving | Calories: 177kcal | Carbohydrates: 22g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1027mg | Potassium: 407mg | Fiber: 4g | Sugar: 8g