Turkey Vegetable Soup Recipe

Quick look

  • prep 45 min    cook 40 min
  • serves 15

Making soup from the rest of the Thanksgiving turkey is as traditional as the dinner itself.

Healthy Cooking Tip

If you serve it only at Thanksgiving, it’s time to invite the big bird in more often. Turkey breast is actually lower in fat and cholesterol and higher in protein than chicken breast.


  • 2 tablespoons unsalted butter or margarine
  • 3 cups sliced fresh mushrooms
  • 1 1/2 cups chopped yellow onions
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 10 cups turkey or low-sodium chicken stock
  • 3/4 cup uncooked long-grain rice
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves
  • 2 cups diced white turnips
  • 2 cups bite-size pieces fresh or frozen green beans
  • 2 cups diced cooked turkey (12 ounces)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced parsley

    How to make it   1 hour 25 minutes

  • 1

    In an 8-quart stockpot, melt the butter over moderately high heat. Add the mushrooms, onions, carrots, celery and garlic and sauté for 5 minutes or until the vegetables are tender.

  • 2

    Add the stock, rice, bay leaf, salt, pepper, thyme and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.

  • 3

    Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.

  • Nutritional Information(per serving)

    • Calories: 181
    • Fat: 3 g
    • Saturated Fat: 1 g
    • Cholesterol: 34 mg
    • Sodium: 359 mg
    • Carbs: 19 g
    • Protein: 13 g
    • Fiber: 1 g
    Serving size: 1 cup

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