Use leftover turkey to make this nourishing and filling soup perfect for the holiday season
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 9cups
Author Meme
Ingredients
1tablespoonoil
1largeonion2-3 cups, diced
3mediumcarrots2 cups, diced
3stalkscelery1 ½ cups, diced
3clovesgarlic1 TBSP, minced
3tablespoonsflour
4cupsunsalted chicken broth or water
4cupswater
⅔cupuncooked quinoa
¼teaspoonpaprika
¼teaspooncayenne pepper
1tablespoondried parsley
6ouncescooked turkeyor chicken (1 ½ cups)
¾teaspoonsalt
½teaspoonfresh thyme(about 3 sprigs fresh) or ¼ teaspoon dried
1teaspoonfresh rosemaryminced (about 2 sprigs) or ½ teaspoon dried
Instructions
Heat oil in a large soup pot over medium-high heat. Add onions, carrots, and celery. Sauté until tender, about 7 minutes. Stir in garlic and flour, and completely coat vegetables in flour.
Slowly whisk in 1 cup of chicken broth (or water). Make sure the flour is completely incorporated and there are no lumps. Stir in remaining chicken broth & water.
Reduce heat to medium-low and stir in quinoa, paprika, cayenne pepper, and parsley. Cover and simmer for 10 minutes, stirring occasionally.
Stir in remaining ingredients, and simmer partially covered for at least 20-30 minutes. Taste and add any additional seasoning as needed. Enjoy!
Notes
*If you are using dried rosemary and thyme, add with the quinoa.*Makes about 8-10 cups*Use gluten-free flour or omit flour and whisk together 2 tablespoons cornstarch with ¼ cup cold water to add with the turkey.