Leftovers are the Best: A Quick One-Pot Turkey Veggie Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1/2 cup yellow or white onion, or one medium leek, both light green and white parts
• 2 stalks celery, sliced 1/8-inch thick
• 2 cloves garlic, minced
• 4 cups turkey, chicken, or vegetable broth
• 2 fresh thyme sprigs, plus more to garnish
• ¼ teaspoon salt
• 2 cups shredded or diced leftover cooked turkey
• 2 medium carrots, diced 1/2-inch thick
• 1 cup frozen peas
• Grated lemon zest, plus lemon wedges for garnish

Directions

1. Heat oil in a large Dutch oven or other heavy pot over medium heat. Add onion or leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
2. Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
3. Divide the soup evenly among 4 bowls, add a squeeze of lemon and garnish with thyme leaves and lemon zest, and serve. Or, refrigerate soup for three days, or freeze soup for up to three months.