Turkey Soup with Roasted Vegetables – Leftover turkey from the holidays? Use it in this great soup! Lots of veggies and tons of flavor, it’s a winter meal in a bowl!
Turkey Soup with Roasted Vegetables
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More great recipe using leftover turkey!
Turkey Soup with Roasted Vegetables
Turkey Soup with Roasted Vegetables - Leftover turkey from the holidays? Use it in this great soup! Lots of veggies and tons of flavor, it's a winter meal in a bowl!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 252 kcal
Ingredients
- 1 leek chopped
- 1 cup sliced mushrooms
- 2 cloves garlic
- 2 cups cooked chicken or turkey cubed into bite sized pies
- 4 cups chicken or turkey stock
- Parmesan Rind optional
- Vegetables to roast
- 1 cup whole cherry tomatoes
- 2 yams
- 1/2 head cauliflower
- 1 cup fresh Brussels sprouts
Instructions
- Preheat oven to 400 degrees
- Start by roasting the tomatoes, yams, cauliflower & brussels sprouts. Leave the tomatoes whole. Peel and slice the yams into bite sized pieces, slice the brussels sprouts in half and break the cauliflower into florets. Place everything on a cookie sheet and sprinkle with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Roast for 20 minutes, turning one during the process.
- While the veggies are roasting clean the leek. Slice the bottom off the root and remove the dark green end off the leek and discard. Slice the leek in half and run it under cold water. Often times leek have bits of grime in between the layers, so be sure to clean them carefully.
- Heat a large stock pan over medium heat. Add 1 tablespoon of olive oil & 1 tablespoon butter. Add the chopped leeks and mushrooms. Add 1 teaspoon Italian Seasoning and 1/4 teaspoon red pepper flakes. Saute for about 10 minutes. Add the garlic and saute another minute or so. Add in the parmesan rind
- When the veggies are roasted, add them to the stock pot with the leeks & mushrooms. Stir to combine. Add the chicken or turkey and 4-6 cups of chicken stock. Reduce the heat to low, cover and simmer for 15 minutes stirring occasionally.
Nutrition Facts
Turkey Soup with Roasted Vegetables
Amount Per Serving
Calories 252 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 5mg 2%
Sodium 286mg 12%
Potassium 1525mg 44%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 5g
Protein 8g 16%
Vitamin A 13.4%
Vitamin C 59.5%
Calcium 5%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
If you grate your own parmesan, save the rind, wrap it well & toss in the freezer. When you’re making soup, add it in! It adds a delicious depth of flavor!
Lois says
This is so good. Just a special way to finish out your holiday meals. The soup is amazing.
Bowl Me Over says
Yes and such a great way to use up leftovers, thank you so much!