Ingredients
Scale
- 2 cups leftover turkey or rotisserie chicken, shredded
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- 6 cups chicken broth
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, celery, and carrots, cooking until the vegetables are softened.
- Stir in shredded turkey or chicken.
- Pour in the chicken broth and add bay leaves, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in fresh parsley before serving.
- Remove bay leaves and enjoy your soup!
Notes
For a lighter mouthfeel, finish with a squeeze of lemon at service. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg