Paula’s Quick Turkey Soup
About an hour, from turkey stock you already have.
Servings: 10 servings
Ingredients
- 2 quarts turkey stock
- 1 onion chopped
- 2 stalks celery chopped
- 3 carrots sliced
- 2 cloves garlic minced
- handful snap peas trimmed
- 2 cups shredded turkey meat that came off the carcass.
- ¼ cup cilantro chopped
- salt and pepper to taste
Instructions
Start the Base
- Bring the turkey stock to a simmer. Add the onion, celery and garlic and simmer for 15 minutes.
Add the Carrots
- Add the carrots and simmer for another 15 minutes, until tender.
Add the Turkey and Snap Peas
- Add the shredded turkey and simmer for 5 minutes to heat it through. Add the snap peas for the last 2 to 3 minutes.
Snap peas and cilantro are the first things to go, so they wait until the end.
Finish
- Turn off the heat and stir in the cilantro. Taste and adjust the salt and pepper as needed.
I found that our soup was perfect as is, but you might need to add some salt and/or pepper to yours.
Notes
Stir in a handful of small pasta or rice in the last 10 to 15 minutes, and don't overcook it. That tip comes from reader Georgie.