Easy Turkey Soup (with Leftover Turkey!)

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 medium carrots (peeled and sliced)
• 2 celery ribs (sliced)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 Yukon gold potatoes (peeled and diced)
• 2 sprigs fresh thyme
• 1 bay leaf
• 5 cups low-sodium chicken broth
• 3 cups shredded turkey meat
• ¼ cup roughly chopped fresh parsley

Steps

1. 1

   Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, celery, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.

2. 2

   Add the potatoes. Add the potatoes, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 20 minutes, or until the potatoes are just fork tender.

3. 3

   Add the turkey. Add the shredded turkey to the pot and simmer for an additional 1 to 2 minutes, until warmed through.

4. 4

   Serve. Remove the sprigs of thyme and the bay leaf. Stir in the parsley. Garnish with additional fresh parsley and black pepper before serving.