Leftover Turkey And Quinoa Soup Recipe

In keeping with the post-holiday spirit of resourcefulness, I’ve put together a nourishing Leftover Turkey and Quinoa Soup that turns excess into excellence. With the protein-rich quinoa and a generous two cups of shredded turkey, this soup offers up an ideal winter warmer.

As for the soup base? I sautéed chopped onions, diced carrots, and celery in a couple of tablespoons of olive oil.

This is a base that’s both comforting and nutrient-dense—thanks in no small part to those two cups of turkey. I adore how our dried herb friends—thyme, oregano, and rosemary—warm the broth with their finely tuned, fragrant flavors.

They and the garlic in our kitchen work beautifully with the six cups of chicken or turkey broth we pour into the pot. Next comes the quinoa, which we rinse in a fine-mesh strainer.

The superfood adds a lovely heft to the soup—enough so that I consider it a main dish—but the real stars here are the fresh vegetables: our sweet corn, fresh spinach, and whatever else we happen to have on hand. In conclusion, finishing the soup with fresh parsley and a squirt of lemon juice brightens the dish, cutting through the richness with a fresh, zesty touch.

This soup is much more than a tasty treat; it’s a balanced meal in a bowl. With a base of protein-packed chicken and plenty of fiber-filled peas, this soup is a true delight.

And if you’re looking to somehow stretch your dollar and/or your leftovers, you can do so quite well with this soup.

Ingredients

Quinoa:
An entire protein, abundant in fiber, free of gluten, and a grain full of nutrients.
Turkey:
Protein that is low in fat and high in lean promotes the rebuilding and repairing of bodily tissues.
Spinach:
Full of iron and vitamins A and C, supports the health of skin and bones.
Olive Oil:
Fat that is heart-healthy, provides antioxidant benefits, and boosts flavor
Carrots:
Source of beta-carotene and fiber, promotes eye health, and aids digestion.
Celery:
Low-calorie vegetables are rich in antioxidants and enhance digestion.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 teaspoons garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 6 cups chicken or turkey broth
• 1 cup quinoa, rinsed
• 2 cups cooked turkey, shredded
• 1 cup frozen or fresh corn kernels
• 1 cup fresh spinach leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Large pot, medium heat: olive oil. Add to that the chopped onion, the diced carrots, and the diced celery. Sauté for about 5 minutes, or until the softened vegetables yield a kiss of sweet perfume.

2. Blend in the minced garlic, dried thyme, dried oregano, dried rosemary, salt, and black pepper. For another minute, cook these ingredients until the garlic gives off a lovely aroma.

3. Verser le bouillon de poulet ou de dinde et amener le tout à ébullition sur feu vif.

4. Place the rinsed quinoa in a saucepan, reduce the heat, and cover the pan. Cook for about 15 minutes or until the quinoa is tender.

5. Combine with the soup the shredded turkey and corn. Stir everything together, and simmer the soup for an additional 5 minutes until the turkey and corn are heated through.

6. Add the fresh spinach leaves and stir until they are wilted, about 1-2 minutes.

7. Complete the soup by mixing in the freshly chopped parsley and lemon juice. Check the seasoning and add salt and pepper as needed.

8. Enjoy your leftover turkey and quinoa soup served hot and fresh!

Equipment Needed

A sizable cooking vessel
2. Small pot with a cover
3. Board for cutting
4. Knife, chef’s
5. Spoons for measuring
6. Cups for measuring
7. Spatula or wooden spoon
Ladling

FAQ

• What can I use instead of quinoa?You can use rice, barley, or any other grain you choose instead of quinoa.
• How can I make this soup thicker?To thicken the soup, add a tablespoon of flour or cornstarch mixed with water. Alternatively, reduce the broth slightly.
• Can I use fresh herbs instead of dried?Indeed, fresh herbs can replace dried ones. For the same flavor, use three times the amount of fresh herbs.
• Is this soup freezer-friendly? Yes, this soup freezes well. Cool it completely before transferring to airtight containers and freeze for up to 3 months.
• What if I don’t have cooked turkey?For a vegetarian version, you can use cooked chicken or omit the meat altogether.
• Can I add other vegetables?Certainly, you can add ingredients like zucchini, bell peppers, or peas to the soup to personalize it.
• How long does it take to cook quinoa?Soups usually require longer cooking times, so they can take advantage of the flavors of the ingredients that have been added to them. Ingredients that cook quickly—like quinoa—are added toward the end of a soup’s cooking time, so they retain their texture and heighten the finished dish’s nutritional profile.

Substitutions and Variations

Substitute olive oil with canola oil or vegetable oil.
Use shallots or leeks in place of onion.
Quinoa: Substitute with cooked rice or barley.
For a vegetarian option, replace with cooked chicken or chickpeas.
Spinach: Substitute kale or Swiss chard.