Description
A comforting and nutritious soup made from leftover turkey, fresh vegetables, chickpeas, and fragrant herbs, perfect for a healthy and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, diced
- 3 carrots, diced
- 2 bay leaves
- 2 sprigs rosemary
- 3 cups packed baby spinach
Other Ingredients
- 1-2 teaspoons olive oil
- 6 cups chicken or turkey broth
- 1 can chickpeas, drained and rinsed
- 2 cups leftover turkey, diced
- Salt to taste (about 1 teaspoon)
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add olive oil and diced onions, sautéing for 1-2 minutes until the onions start to soften. Then add the diced carrots and continue sautéing for an additional 3-4 minutes until they begin to tenderize.
- Add Broth and Simmer: Pour in the chicken or turkey broth, add the drained chickpeas, diced leftover turkey, bay leaves, and rosemary sprigs. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 10-15 minutes or until the carrots are fully tender. Taste the soup and add salt if needed, in 1/2 teaspoon increments for precision.
- Finish with Spinach: Stir in the packed baby spinach and cook uncovered for 1 minute, allowing the greens to wilt. Afterward, remove and discard the bay leaves and rosemary sprigs. Turn off the heat and serve the soup warm.
Notes
- Use low-sodium broth to control salt levels better if desired.
- Leftover turkey works great for this recipe, but chicken or even a vegetarian substitute can be used for variations.
- Additional herbs like thyme or parsley can be added for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, blend a portion of the soup and mix back in before serving.
