This warm and comforting soup is loaded with hearty vegetables and quinoa. Ideal for using up leftover turkey or rotisserie chicken.
We hosted our very first Thanksgiving this year which was particularly special since it’s also our first holiday season in the new house! To celebrate, my husband went a little crazy and ordered a 32 pound bird. Needless to say, we have a lot of leftover turkey to enjoy.
Whenever I have leftover protein, be it turkey, chicken, pork or beef, I love finding creative ways to turn it into a new healthy recipe. Soup is an ideal way to use up leftovers because you can truly use whatever meat and vegetables you have on hand. For added flavor, I’ve added lemon juice, garlic and cinnamon to this heart turkey vegetable soup.
For even more protein, fiber and nutrients, I use cooked quinoa instead of the traditional egg noodles. This not only makes the soup naturally gluten free but it results in a high-protein meal that will keep you fueled and satisfied for hours. Pro Tip: Make a double batch to freeze for a busy day another time.
Your spoon is waiting.
Turkey Vegetable Soup with Quinoa
Ingredients
Instructions
- Heat a large soup pot over medium-high heat and drizzle in the olive oil. Add garlic and sauté until fragrant, about 30 seconds.
- Stir in the onions, peppers, carrots and zucchini then season with salt, pepper and cinnamon. Sauté until vegetables are tender, about 7-9 minutes.
- Pour in the lemon juice and chicken broth then bring pot to a boil. Add in cooked shredded turkey breasts and cooked quinoa then bring to a boil once again. Reduce heat to low and simmer for about 20 minutes. Check for seasoning and add additional salt and pepper to taste before serving.
Nutrition
Liz’s Notes
How to reduce the sodium:
Look for a chicken broth with little or no salt added and don’t add any additional salt.Have you tried this?
Let us know how it was!Check out more healthy soup recipes on my Pinterest board!
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