This quick and tasty turkey soup is a perfect way to use up Thanksgiving leftovers. With plenty of veggies, turkey, and rice, it’s a comforting meal ready in under 30 minutes. For extra flavor, you can simmer the entire carcass, or skip that step for a simpler version. Either way, this hearty soup will warm you up and satisfy your cravings.
INGREDIENTS
- 2 cups cooked turkey meat (white and/or dark)
- Optional: turkey carcass or bones
- 1 tbsp ghee (or preferred cooking oil)
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 5 cups chicken broth (or water if using bones, use 6 cups if adding rice)
- Optional: 1/2 cup white rice (omit for paleo & Whole30)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Juice of 1/2 lemon
- Chopped parsley for garnish
INSTRUCTIONS
Instant Pot Method:
- Remove turkey meat from the bones and chop into small pieces until you have 2 cups. If using, save the bones for added flavor.
- Turn on the Instant Pot to the Sauté setting, then add the ghee.
- Once the ghee is hot, add the diced onion, chopped celery, and carrots. Cook, stirring occasionally, for about 5 minutes until softened.
- Add the minced garlic and fresh thyme, cooking for an additional minute.
- Turn off the Instant Pot and add the turkey, bones (if using), chicken broth (or water for bones), rice (if using), salt, and pepper. Stir to combine.
- Secure the lid and cook on HIGH pressure for 10 minutes. Once it finishes, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Add the lemon juice, remove any turkey bones or carcass, and taste to adjust seasoning, adding more salt if needed.
- Serve hot, garnished with chopped parsley.
Stovetop Method:
- Remove turkey meat from the bones and chop it into small pieces until you have 2 cups. Save the bones for extra flavor, if desired.
- Heat a stockpot or Dutch oven over medium-high heat and melt the ghee or your preferred cooking oil.
- Add the chopped carrots, celery, and onion, and cook, stirring for about 5 minutes until softened.
- Add the minced garlic and thyme, and stir for 1 more minute.
- Add the turkey, bones (if using), chicken broth (or water for bones), rice (if using), salt, and pepper. Stir to combine and bring to a boil.
- Lower the heat and simmer for 20-25 minutes.
- Squeeze in the lemon juice, remove any turkey carcass and bones, and taste to adjust the seasoning with more salt if necessary.
- Serve hot, garnished with chopped parsley.
