Lemon Turkey Soup recipe

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Ingredients

1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Nutrition Info

128.7 calories
carbohydrate: 7.7 g
cholesterol: 27.6 mg
fat: 5.7 g
fiber: 2.1 g
protein: 11.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 482.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper, cook and stir until carrots begin to soften, 8 to 10 minutes.

  2. Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.

  3. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture, simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper, simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

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