I’m posting this recipe right now so that you have it handy should you find yourself looking for something delicious to make with those that leftover Thanksgiving turkey. This 30-minute Turkey Vegetable Soup is the perfect weekend meal after that big Thanksgiving feast, and it’s so easy to put together that you won’t have to make a big mess to get it done. Happiness all around!
30-Minute Turkey Vegetable Soup
(serve 4 – generously)
2 cups cooked dark meat turkey, chopped (or light meat, if that is your preference)
1 10.8-ounce bag frozen mixed vegetables
1 14.5-ounce can diced tomatoes with juice
6 – 7 cups turkey broth
1/2 cup frozen diced onions
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/2 cup long grain white rice
Salt & pepper to taste
Parmesan cheese (optional topping)
Place the tomatoes in a pot and use a potato masher to mash them up.
Add the turkey, mixed vegetables, onions, all of the spices and 4 cups of the broth. Bring this to a simmer for five minutes.
Add the rice and stir thoroughly to combine. Continue simmering the soup until the rice is cooked, which will take about 15 to 20 minutes.
As the rice cooks, it will significantly thicken the soup. Depending on how much broth you want, you may need to add additional broth as the rice is cooking. We like a brothy the soup, so I added a total of 6.5 cups.
Serve with parmesan cheese sprinkled on top, if desired.
We use dark meat in this, because it has a richer, more savory flavor than white meat. That said, you could use white meat, and it would work just fine.
Quick soups are a great way to use leftover turkey. I like chop it up and freeze it in 2-cup portions, so it’s ready to go when I need it.
Frozen vegetables are another timesaver. Keep a variety of different blends in your freezer for quick meals like this!