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Turkey and Vegetable Soup with Fresh Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 2 cups cooked turkey, shredded or cubed
  • 6 cups low-sodium chicken or turkey broth
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
  • 2 bay leaves
  • 1 teaspoon dried parsley or 2 tablespoons fresh parsley
  • ½ teaspoon dried dill (optional)
  • Salt and black pepper, to taste
  • 1 cup frozen peas (optional)
  • Juice of ½ lemon (optional, for brightness)

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and sauté for 4–5 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
  • Step 2: Add Broth and Herbs : Pour in chicken or turkey broth. Stir in thyme, bay leaves, parsley, and dill. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
  • Step 3: Add Turkey and Vegetables : Add shredded or cubed turkey and zucchini. Simmer for another 10–12 minutes until all vegetables are tender. Stir in frozen peas in the last 3 minutes of cooking (if using).
  • Step 4: Season and Finish : Remove bay leaves. Season with salt, black pepper, and lemon juice if desired. Taste and adjust seasoning as needed.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh parsley or dill. Serve hot with crusty bread or crackers.