How to make TurkeySoup
Prep
time: 20 minutes | Cook time: 30 minutes | Serves 6
1 tablespoon butter
1 pound boneless skinless turkey thighs
6 cups chicken stock
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 celery stalks (diced)
2 carrots (peeled, diced)
1 small onion (diced)
1 1/2 teaspoons dried Italian herb seasoning
2 dried bay leaves
1 pound boneless skinless turkey thighs
6 cups chicken stock
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 celery stalks (diced)
2 carrots (peeled, diced)
1 small onion (diced)
1 1/2 teaspoons dried Italian herb seasoning
2 dried bay leaves
1. Melt butter in a stock pot or large saucepan
over medium heat and
sauté turkey thighs until browned on all sides, about 5 minutes.
sauté turkey thighs until browned on all sides, about 5 minutes.
2. Add chicken stock, salt and pepper to pot and
heat to a boil.
Reduce heat, cover pot and simmer for about 10 minutes.
Reduce heat, cover pot and simmer for about 10 minutes.
3. Add celery, carrots, onion, herb seasoning and
bay leaves to pot,
season to taste with salt and pepper and stir to combine. Cover pot
and simmer until vegetables are tender, about 15 minutes more.
season to taste with salt and pepper and stir to combine. Cover pot
and simmer until vegetables are tender, about 15 minutes more.
4. Remove bay leaves from soup and discard.
Remove turkey thighs from soup, cut into bite-size pieces and stir
back into soup. Serve soup immediately and enjoy!
Per
Serving:
Calories: 139; Total Fat: 7g; Saturated Fat: 1g; Protein: 15g; Carbs: 4g; Fiber: 1g; Sugar: 2g
Calories: 139; Total Fat: 7g; Saturated Fat: 1g; Protein: 15g; Carbs: 4g; Fiber: 1g; Sugar: 2g
