Wonderful, light soup that is ideal for using up leftover turkey from the holidays. This recipe’s lemon flavor gives your mouth a zing, and it is also quite gentle on your waistline when you need a “light” supper to counteract the heavy holiday fare. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 1 clove garlic, minced
- ¾ cup thinly sliced carrots
- ½ cup chopped celery
- ⅓ 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
Instructions
- Heat 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.
- Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
- Stir 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.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 482 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This was a nice light but flavorful soup to have with some leftover turkey from a summer cookout (weird, I know). Tried it with some extra broth (actually an extra cup) and a mix of peppers (cirano, red & yellow bell) which worked well with the cilantro I dumped in. First time making it but def. will again! Wonder if I can freeze it?
Used bottled lemon juice, and wished I had added a little more.
I’ve never used lemon in soup before, but it’s a must for this soup! It really brightened up the other flavors in the soup. Delicious!
Yummy! I doubled the recipe and added squash, zucchini, cabbage and red pepper flakes.
Great idea, I wish I would have thought of this. Wonderful f;avoe!
Liked the lemon flavor with the turkey. Will make this again.
Delicious ! I added green peas too. The lemon adds a lovely touch to this delightful soup.
Used leftover turkey breast roast from Thanksgiving 2020, used frozen red &green peppers &onions, ready to use rotini pasta, chicken broth and spinach. Skipped the lemon and the guys loved it. Loved the recipe as it was quick and tasty – a great way to use up leftovers in the fridge.
I used chicken vs Turkey and this was one of the Most deli soups I’ve ever made and tasted. I make soups a lot and this is my favorite!
Easy, tasty, warming!
It was good, with a light lemony taste, but I used frozen green peas ( I didnt have spinach) and put the lemon halves into the pot after I zested and squeezed the juice into the soup. I threw in herbs de provence. It was fun to find a new use for the turkey stock and turkey meat I had from Thanksgiving.
This soup was lovely, with a hint of lemon. I made it with broth from cooking our turkey carcass after THanksgiving, and it was fresh and everyone really enjoyed it! I did add some noodles just to thicken it up a bit, but it was otherwise fantastic
I love the lemony flavor of this soup and all the fresh veggies. I even added zucchini noodles to my bowl. It feels so healthy and good for you. I did have to add another 2 cups of broth to the soup while cooking it. While I loved this, my husband didn’t care for it at all! Makes me so sad!
This soup is sooo good and so easy! I did add about 1.5 more cups of stock than called for in the recipe. So perfect.
Delicious. The prep time is actually an hour if you include cleaning up as you go. Once my ingredients were ready it took 45 min to cook it. I recommend having additional broth on hand. Some of it evaporates during cooking and you’ll want to add more. No worries about diluting. I only used about 1/3 of the spinach called for. It’s really about what you like. So I made this twice. The measurements here are good to serve 2 people a nice large bowl. Increase if you’re feeding more.
I didn’t have enough spinach: I used a mixture of spinach, cilantro and parsley. Excellent soup. I also added 2 cups of vegetarian home made broth to serve 4 large bowls of soup.
Needed more than 2 cups of liquid, I ended up adding 2 more cups. It was a little lemonie for my taste, if I make it again, I will add a little less Lemon juice.
This was delightful! A very light yet flavorful alternative to traditional turkey noodle soup. I plan to make this in years to come after Thanksgiving! A nice little “detox” from the heavy Thanksgiving fare.
FABULOUS!!!!!!!!!
Oh dear, this is the first time I have made something from Allrecipes that I just did not like. It is very rare that I throw anything away but I ended up doing just that. Judging from the comments I must be about the only person this happened to. So sorry….
I was actually surprised how much I liked this soup. I was really expecting it to be kind of bland but loved all the healthy ingredients in it so thought I’d give it a try. I had leftover turkey stock and turkey meat from thanksgiving. The only change I made was to up the turkey stock to 4 cups. Two cups would definitely not have been enough. I’ll probably use 5 cups next time. It was so yummy!! It’s something about the lemon/lemon zest. It just gives it such a pleasant taste!