This hearty turkey soup is so easy and so flavourful, especially great for cool fall nights.
This soup is great if you have left over turkey from a Thanksgiving dinner and you are getting tired of turkey sandwiches! Generally, we cook a huge turkey and will have lots of leftovers which provides the meat for this wonderful soup.
As with most soup recipes, begin by adding olive oil and chopped onion to a pot. You may want to opt for a large pot for this recipe. While the onion is softening, dice the green peppers and add to onion. Cook to soften the pepper.
In this recipe, I shredded the carrots and zucchini because I knew that I was going to freeze some in ice cube trays for my daughters’ lunches and it is easier for her to feed herself if the vegetables are small. If you are making it and choose to dice the carrots and zucchini that will be fine (probably preferred for adults and older children).
To the vegetables add your chicken stock and turkey. Stir. Add the spinach and bring to a boil. Stir to combine all vegetables together.
I added turmeric to this soup because I love the flavour of it, it is not a strong spice and it has great health benefits. Cook on low heat until vegetables are soft.
Serve hot with homemade biscuits or bread.
- 2 tsp olive oil
- 1 medium onion, diced
- 1 - 2 green peppers, diced
- 2 medium carrots, diced
- 1 large zucchini, diced
- 1 pkg (300g) chopped, frozen spinach
- 2 L cooked turkey
- 3 - 4 cups chicken stock
- 2 tsp turmeric
- In a large pot, heat olive oil and add diced onion.
- Add diced green pepper, cook to soften
- Add diced carrots and zucchini. Pour in the chicken stock and the turkey. Stir and bring to a boil.
- Add frozen spinach and stir. Reduce heat to low. Add turmeric, cook until vegetables are soft.