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Lemon Turkey Soup Recipe

Recipe by: Gitano

"A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
  • 2Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
  • 3Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 129 cals
  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 3/4 cup thinly sliced carrots
  • 1/2 cup chopped celery
  • 1/3 cup diced red bell pepper
  • 2 cups turkey stock
  • 1 cup diced cooked turkey
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 cups fresh baby spinach leaves
  • 1 pinch sea salt
  • fresh ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    129
    6%
  • Fat:
    5.7
    9%
  • Carbs:
    7.7
    2%
  • Protein:
    11.9
    24%
  • Cholesterol:
    28
    9%

Based on a 2,000 calorie diet

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