Dill Lemon Turkey Leftover Soup

Dill Lemon Turkey Leftover Soup

This bright and flavorful soup is a perfect way to use up leftover turkey! The fresh dill and lemon add a delightful touch, and the vegetables provide a satisfying heartiness.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 5 cups shredded leftover turkey
• 1/2 cup chopped fresh dill
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: cooked rice, pasta, or orzo (for serving)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
2. Add garlic and cook for an additional minute, until fragrant.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Add shredded turkey, dill, lemon juice, thyme, salt, and pepper. Stir to combine and simmer for another 5 minutes, or until heated through.
5. Taste and adjust seasonings as needed.

Tips:

• For a richer flavor: You can substitute chicken broth with leftover turkey drippings diluted with chicken broth.
• Leftover vegetables: Feel free to add other leftover roasted vegetables like potatoes, parsnips, or broccoli to the soup.
• Creamy version: If you prefer a creamier soup, after adding the turkey, stir in 1/2 cup of heavy cream or plain yogurt.
• Adjust the lemon: Start with 1 tablespoon of lemon juice and add more to taste for a brighter flavor.
• Serving options: For a more substantial meal, serve the soup with cooked rice, pasta, or orzo.
• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Enjoy this delicious and easy way to transform your leftover turkey into a satisfying soup!