Use leftover turkey to make this nourishing and filling soup perfect for the holiday season
Hopefully, you’re not feeling like you are in a food coma from Thanksgiving… but in case you are, I have help on the way.
Help in the form of this tasty Turkey and Quinoa Soup.
If you have leftovers and/or still feel bloated from the Thanksgiving feast, this is the absolute perfect soup for you!
You know me and my soups… I just can’t get enough. And, y’all, this one is really good.
Use leftover turkey to make this nourishing, filling, dairy free #soup perfect for the #holidaysClick To TweetI ate it 4 meals in a row {lunch, dinner, breakfast, and lunch}. And if I wasn’t on my way out of town, I totally would have made another batch.
If you have Black Friday plans, you could put this in a thermos {does anyone still own thermoses? ha} and take it with you to stand in line in the cold. Or just shop online and eat this soup while you peruse all the sales from the comfort of your own home.
If you don’t have leftover turkey, then just cook some chicken or use a rotisserie chicken.
I love this soup because it’s light but really filling, and it’s really good for you.
So whether you’re nursing your food hangover or not, I highly recommend this soup
Oh and this soup can be completely allergy free – just use cornstarch instead of flour {see note}
Turkey and Quinoa Soup
Use leftover turkey to make this nourishing and filling soup perfect for the holiday season
- 1 TBSP olive oil
- 1 large onion (2-3 cups, diced)
- 3 carrots (2 cups, diced)
- 3 stalks celery (1 1/2 cups, diced)
- 3 cloves garlic (1 TBSP, minced)
- 3 tablespoons flour (I used whole wheat pastry flour – see note)
- 4 cups unsalted chicken broth (or water)
- 4 cups water
- 2/3 cup uncooked quinoa
- 6 ounces cooked turkey (or chicken (1 1/2 cups))
- 3/4 tsp salt
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried parsley
- Heat oil in a large soup pot over medium-high heat. Add onions, carrots, and celery. Sauté until tender, about 7 minutes. Stir in garlic and flour, and completely coat vegetables in flour.
- Slowly whisk in 1 cup of chicken broth {or water}. Make sure the flour is completely incorporated and there are no lumps. Stir in remaining chicken broth & water.
- Reduce heat to medium-low and stir in quinoa. Cover and simmer for 15 minutes, stirring occasionally.
- Stir in remaining ingredients, and simmer {partially covered} for 10-15 minutes. Take herb sprigs out of soup and serve. Enjoy!
*Use 1.5 TBSP cornstarch in place of flour for gluten free soup.
Meme
Pin for later:
This recipe was shared on Michelle’s Tasty Creations