Lemon Ginger Leftover Turkey Soup
This bright and flavorful soup is a perfect way to use up leftover turkey and create a comforting yet light meal. The ginger and lemon add a touch of zing, while the vegetables provide heartiness.
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and sliced (optional)
- 2-inch piece ginger, peeled and grated
- 8 cups leftover turkey broth (or chicken broth)
- 4 cups shredded leftover turkey
- Zest and juice of 1 lemon
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Cooking Guide:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
- Add the garlic, jalapeño (if using), and ginger. Cook for an additional minute, stirring constantly, until fragrant.
- Pour in the turkey broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in the shredded turkey, lemon zest, lemon juice, and thyme. Season with salt and pepper to taste. Simmer for another 5 minutes, or until the turkey is heated through.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley (optional).
Tips:
- For a richer flavor, you can substitute leftover turkey drippings for some of the olive oil.
- Don’t have leftover turkey broth? You can use store-bought chicken broth, but the flavor won’t be quite as deep.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- This soup is even tastier the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables to this soup, such as chopped broccoli, green beans, or zucchini.
- For a heartier soup, you can add cooked rice, quinoa, or orzo pasta.
- If you like your soup spicy, leave the seeds in the jalapeño pepper.
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